Fried Eggplant Italian Sandwich
Fried Eggplant Italian Sandwich
Ingredients
For the Eggplant and Vegetables
- 2 tablespoons extra virgin olive oil
- 8 eggplant, slices, pre-salted to remove excess water
- 2 cups cherry tomatoes, halved
- 4 spring onion
- 8 garlic cloves, sliced
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For the Sandwich Assembly
- 8 slices sourdough bread
- 1 cup vegan mozzarella, torn into pieces (such as Miyoko's Kitchen)
- 4 tablespoons balsamic glaze, as needed
- 1/2 cup fresh basil, leaves
- 1/2 cup sun-dried tomato pesto
- 1 tablespoon extra virgin olive oil, as needed, for toasting bread
Instructions
- 1
Begin by salting the eggplant slices. Lay them out on a paper towel-lined baking sheet, sprinkle generously with salt, and let them sit for at least 30 minutes to draw out excess water. Pat them dry thoroughly before cooking.
⏱️ 30 min
- 2
Heat 2 tablespoons of extra virgin olive oil in a large skillet or pan over medium heat.
⏱️ 1 min
- 3
Add the dried eggplant slices to the hot pan. Cook for 3-4 minutes per side, or until golden brown and tender. You may need to do this in batches. Remove the cooked eggplant and set aside.
⏱️ 8 min
- 4
In the same pan, add the halved cherry tomatoes, spring onions, and sliced garlic cloves. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes soften and burst, and the garlic is fragrant.
⏱️ 7 min
- 5
Remove the cooked spring onions, cherry tomatoes, and garlic from the pan and set aside.
⏱️ 1 min
- 6
Add 1 tablespoon of extra virgin olive oil to the pan, or more if needed. Place 2 slices of sourdough bread into the pan. Press them down gently to soak up any remaining pan flavors and toast until golden brown, about 2-3 minutes per side. Repeat with the remaining sourdough slices.
⏱️ 8 min
- 7
To assemble each sandwich: On one toasted sourdough slice, arrange a portion of the torn vegan mozzarella. Top with 2 slices of the cooked eggplant.
⏱️ 2 min
- 8
Spoon a generous amount of the cooked cherry tomatoes and garlic over the eggplant. Drizzle with balsamic glaze.
⏱️ 1 min
- 9
Place one cooked spring onion on top of the filling. Tear fresh basil leaves and scatter them over the sandwich.
⏱️ 1 min
- 10
Spread sun-dried tomato pesto evenly on the other toasted sourdough slice. Place this pesto-covered slice on top of the assembled sandwich.
⏱️ 1 min
- 11
Gently press the sandwich down firmly. Cut the sandwich in half diagonally with a sharp knife and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Eggplant Italian Sandwich
For the Eggplant and Vegetables
- 2 tablespoons extra virgin olive oil
- 8 eggplant, slices, pre-salted to remove excess water
- 2 cups cherry tomatoes, halved
- 4 spring onion
- 8 garlic cloves, sliced
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For the Sandwich Assembly
- 8 slices sourdough bread
- 1 cup vegan mozzarella, torn into pieces (such as Miyoko's Kitchen)
- 4 tablespoons balsamic glaze, as needed
- 1/2 cup fresh basil, leaves
- 1/2 cup sun-dried tomato pesto
- 1 tablespoon extra virgin olive oil, as needed, for toasting bread
Instructions
- 1
Begin by salting the eggplant slices. Lay them out on a paper towel-lined baking sheet, sprinkle generously with salt, and let them sit for at least 30 minutes to draw out excess water. Pat them dry thoroughly before cooking.
⏱️ 30 min - 2
Heat 2 tablespoons of extra virgin olive oil in a large skillet or pan over medium heat.
⏱️ 1 min - 3
Add the dried eggplant slices to the hot pan. Cook for 3-4 minutes per side, or until golden brown and tender. You may need to do this in batches. Remove the cooked eggplant and set aside.
⏱️ 8 min - 4
In the same pan, add the halved cherry tomatoes, spring onions, and sliced garlic cloves. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes soften and burst, and the garlic is fragrant.
⏱️ 7 min - 5
Remove the cooked spring onions, cherry tomatoes, and garlic from the pan and set aside.
⏱️ 1 min - 6
Add 1 tablespoon of extra virgin olive oil to the pan, or more if needed. Place 2 slices of sourdough bread into the pan. Press them down gently to soak up any remaining pan flavors and toast until golden brown, about 2-3 minutes per side. Repeat with the remaining sourdough slices.
⏱️ 8 min - 7
To assemble each sandwich: On one toasted sourdough slice, arrange a portion of the torn vegan mozzarella. Top with 2 slices of the cooked eggplant.
⏱️ 2 min - 8
Spoon a generous amount of the cooked cherry tomatoes and garlic over the eggplant. Drizzle with balsamic glaze.
⏱️ 1 min - 9
Place one cooked spring onion on top of the filling. Tear fresh basil leaves and scatter them over the sandwich.
⏱️ 1 min - 10
Spread sun-dried tomato pesto evenly on the other toasted sourdough slice. Place this pesto-covered slice on top of the assembled sandwich.
⏱️ 1 min - 11
Gently press the sandwich down firmly. Cut the sandwich in half diagonally with a sharp knife and serve immediately.
⏱️ 1 min