Fried Eggplant and Roasted Red Pepper Sandwich with Balsamic and Arugula Salad
Fried Eggplant and Roasted Red Pepper Sandwich with Balsamic and Arugula Salad
Ingredients
For the Fried Eggplant
- 1 large eggplant, sliced super thin
- 1 cup all-purpose flour, for dredging
- 1 1/2 cups panko breadcrumbs, for dredging
- 3 cups vegetable oil, for frying
For the Balsamic and Arugula Salad
- 1 pint cherry tomatoes, halved
- 1/2 red onion, sliced thin
- 5 ounces arugula
- 1/2 cup crumbled white cheese, such as feta or goat cheese
- 1/4 cup balsamic glaze, plus more for sandwich
For the Sandwich Assembly
- 16 ounces fresh mozzarella, sliced
- 1 jar roasted red peppers, drained
- 4 pieces sandwich bread, such as ciabatta rolls or similar round buns
Instructions
- 1
Set up a dredging station: Place flour in one shallow dish and panko breadcrumbs in another. Take a super thin slice of eggplant and dredge it first in flour to coat it completely, shaking off any excess.
⏱️ 5 min
- 2
Next, dredge the floured eggplant slice in panko breadcrumbs, ensuring it is fully coated. Repeat with all eggplant slices.
⏱️ 5 min
- 3
Heat vegetable oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded eggplant slices into the hot oil, frying in batches to avoid overcrowding, until golden brown and crispy on both sides, about 2-3 minutes per side.
⏱️ 10 min•🌡️ 350
- 4
Once fried, remove the eggplant slices from the oil using tongs and place them on a wire rack set over a baking sheet to drain any excess oil. Season lightly with salt if desired.
⏱️ 2 min
- 5
In a large bowl, combine the halved cherry tomatoes and sliced red onion.
⏱️ 2 min
- 6
Add arugula to the bowl with the tomatoes and red onion.
⏱️ 1 min
- 7
Crumble the white cheese (feta or goat cheese) over the salad ingredients.
⏱️ 1 min
- 8
Drizzle 1/4 cup of balsamic glaze over the salad. Toss all the salad ingredients together to combine evenly.
⏱️ 2 min
- 9
Take a piece of sandwich bread (such as a ciabatta roll or similar bun) and slice it in half horizontally.
⏱️ 1 min
- 10
Place slices of fresh mozzarella on the bottom half of the bread.
⏱️ 1 min
- 11
Top the mozzarella with several fried eggplant slices.
⏱️ 1 min
- 12
Add more fresh mozzarella slices on top of the eggplant.
⏱️ 1 min
- 13
Layer roasted red peppers over the mozzarella.
⏱️ 1 min
- 14
Drizzle additional balsamic glaze over the roasted red peppers and mozzarella.
⏱️ 1 min
- 15
Pile the prepared arugula salad generously on top of the layers.
⏱️ 1 min
- 16
Place the top half of the sandwich bread to complete the sandwich. Repeat for remaining sandwiches. Cut each sandwich in half and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Eggplant and Roasted Red Pepper Sandwich with Balsamic and Arugula Salad
For the Fried Eggplant
- 1 large eggplant, sliced super thin
- 1 cup all-purpose flour, for dredging
- 1 1/2 cups panko breadcrumbs, for dredging
- 3 cups vegetable oil, for frying
For the Balsamic and Arugula Salad
- 1 pint cherry tomatoes, halved
- 1/2 red onion, sliced thin
- 5 ounces arugula
- 1/2 cup crumbled white cheese, such as feta or goat cheese
- 1/4 cup balsamic glaze, plus more for sandwich
For the Sandwich Assembly
- 16 ounces fresh mozzarella, sliced
- 1 jar roasted red peppers, drained
- 4 pieces sandwich bread, such as ciabatta rolls or similar round buns
Instructions
- 1
Set up a dredging station: Place flour in one shallow dish and panko breadcrumbs in another. Take a super thin slice of eggplant and dredge it first in flour to coat it completely, shaking off any excess.
⏱️ 5 min - 2
Next, dredge the floured eggplant slice in panko breadcrumbs, ensuring it is fully coated. Repeat with all eggplant slices.
⏱️ 5 min - 3
Heat vegetable oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded eggplant slices into the hot oil, frying in batches to avoid overcrowding, until golden brown and crispy on both sides, about 2-3 minutes per side.
⏱️ 10 min•🌡️ 350 - 4
Once fried, remove the eggplant slices from the oil using tongs and place them on a wire rack set over a baking sheet to drain any excess oil. Season lightly with salt if desired.
⏱️ 2 min - 5
In a large bowl, combine the halved cherry tomatoes and sliced red onion.
⏱️ 2 min - 6
Add arugula to the bowl with the tomatoes and red onion.
⏱️ 1 min - 7
Crumble the white cheese (feta or goat cheese) over the salad ingredients.
⏱️ 1 min - 8
Drizzle 1/4 cup of balsamic glaze over the salad. Toss all the salad ingredients together to combine evenly.
⏱️ 2 min - 9
Take a piece of sandwich bread (such as a ciabatta roll or similar bun) and slice it in half horizontally.
⏱️ 1 min - 10
Place slices of fresh mozzarella on the bottom half of the bread.
⏱️ 1 min - 11
Top the mozzarella with several fried eggplant slices.
⏱️ 1 min - 12
Add more fresh mozzarella slices on top of the eggplant.
⏱️ 1 min - 13
Layer roasted red peppers over the mozzarella.
⏱️ 1 min - 14
Drizzle additional balsamic glaze over the roasted red peppers and mozzarella.
⏱️ 1 min - 15
Pile the prepared arugula salad generously on top of the layers.
⏱️ 1 min - 16
Place the top half of the sandwich bread to complete the sandwich. Repeat for remaining sandwiches. Cut each sandwich in half and serve immediately.
⏱️ 2 min