I love eggplant – especially when it’s dipped in egg, rolled in panko and then fried. I found this recipe when I was on my favorite app, Flipboard on my iPad via Matt Romero’s Eggplant “Sandwiches”. I thought this would be perfect for when I have my vegetarian friends over for dinner. Check out this simple recipe below! Enjoy.
- 1 eggplant
- 2 large eggs
- 1/2 cup olive oil
- 1 cup panko
- 4 large lettuce leaves chopped in half
- 2 tomatoes (I love tomatoes – so you only need 2)
- kosher salt
- frying pan
- crumbled feta cheese
Slice the tomatoes and eggplant in 1/2 inch slices. Cut the lettuce leaf in half or smaller pieces. Note: I put the eggplant in salt water – but you should actually lay the eggplant on a paper towel and sprinkle them with salt to let them “sweat out the moisture.” This will allow the eggplant to stay firm while you build your sandwiches.
Beat the two eggs in a separate bowl and put the panko in another. The original recipe called for flour, but I think it burns the oil and the eggplant takes a lot longer to cook, there are more calories for my fashionista friends, and the eggplant pieces look perfectly golden brown when just frying it in panko.
On medium/low heat, heat up the olive oil while you are prepping the eggplant. To test to see if the oil is ready, place a few panko crumbs into the pan. If they begin to sizzle, the oil is ready.
Once the eggplant is golden brown on each side, take the eggplant off the burner and transfer it to a pan with paper towels. Dab off the excess oil and sprinkle the eggplant with kosher salt.
Now, it’s time to assemble your sandwiches. Take two pieces of eggplant, lettuce, tomato, basil and feta and Ta-Da!