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–+ servings
crispy eggplant sandwich

Crispy Eggplant Sandwich

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A tasty eggplant sandwich with lots of flavors and textures. The crispy eggplant can also be used for other dishes such as salads and wraps.
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Author: Seiran Sinjari | Legally Plantbased
Servings: 2 -3 sandwiches

Ingredients

For the Eggplant:

  • 1 eggplant + 1 tsp salt
  • 135 g all purpose flour
  • 200 ml oat milk
  • 1 tbsp lemon juice
  • 120 g breadcrumbs
  • 2 tbsp nutritional yeast - or vegan parmesan
  • 1 tsp oregano
  • salt - pepper & chili flakes to taste
  • neutral oil for frying

For the Pepperoncini Lettuce Salad:

  • 5 tbsp vegan mayonnaise
  • 1 tbsp French wholegrain mustard - or other mustard
  • 1 tbsp agave syrup
  • 1 clove of garlic - pressed
  • 3 tbsp nutritional yeast - or vegan parmesan
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp chilli flakes
  • 6 pepperoncinis - finely sliced
  • 1/3 iceberg lettuce
  • 2 small shallots or 1 small red onion - finely sliced
  • salt & pepper to taste

Other:

  • 4-6 slices of grilled rustic bread or 2-3 pieces of focaccia
  • 1 large tomato - sliced
  • 10-12 basil leaves

Instructions

Eggplant:

  • Cut the eggplant lengthwise into 1 cm thick slices. Salt the slices on each side and place them in even layers in a large colander. Place a heavy object on top to squeeze out the liquid, leave for about 20 minutes. Then wipe the slices completely dry with a clean kitchen towel.
  • Arrange three shallow bowls on your counter, place flour into the first, oat milk into the second and breadcrumbs into the third. Pour the lemon juice into the milk and stir, leave for 10 minutes.
  • Season the flour with salt and pepper and season the breadcrumbs with nutritional yeast (or vegan parmesan), oregano, salt, pepper & chili flakes.
  • Pour oil into a deep frying pan or large saucepan until the oil reaches about 1 1⁄2 cm up the edge. Heat the oil over medium high heat, when you stick a wooden chopstick into it and it starts to bubble around the chopstick, the oil is ready.
  • Stir the milk again and then take one eggplant slice at a time and dip it first into the flour, making sure both sides are thoroughly covered. Shake off excess flour and then dip the eggplant into the milk and lastly into the breadcrumbs. Press the breadcrumbs into the eggplant on both sides (some will fall off during frying). Shake off excess breadcrumbs gently and place in the pan with tongs pushing away from you.
  • Do not touch the eggplant for 1-2 minutes until it has a firm crust on the bottom, fry on both sides until golden brown and crispy. Fry 2-3 slices at a time. Let excess oil drip off on a wire rack or paper towel.

Pepperoncini Lettuce Salad:

  • Make sure the lettuce is thoroughly dry and then finely shred it. Set aside.
  • Squeeze out all the liquid from the sliced pepperoncinis. Mix it with vegan mayonnaise, mustard,garlic, pressed, nutritional yeast (or vegan parmesan), oregano, basil, chili flakes, salt and pepper in a large bowl. Mix in the lettuce and onions just before serving.

Assemble the sandwich:

  • Place a generous layer of the salad on one bread slice, top with a couple of slices of eggplant. Now add tomato slices and season them with salt and pepper. and Finally add a few basil leaves before covering with the top slice. Repeat with the remaining bread slices.
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