Fried Eggplant Aubergine Sandwiches Recipes

FRIED EGGPLANT (AUBERGINE)

Steps:

• Preheat oil in pan on medium till a splash of water sizzles on it.
• Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
• Skake it up well.
• Lightly beat eggs in a bowl.
• Dip eggplant slices in egg and add to bag about 3-4 at a time.
• Shake them up good.
• Place battered slices in hot oil.
• flip after 2 minutes.
• Remove when browned on both sides, about 4 minutes total.
• Continue until all slices are done.
• I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

FRIED EGGPLANT

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

EGGPLANT SANDWICH

Steps:

• Preheat the oven to 375 degrees F.
• Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.
• Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.
• Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.

EASY FRIED EGGPLANT

Steps:

• Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

EGGPLANT SANDWICHES

Steps:

• Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
• Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

THE BEST FRIED-EGGPLANT SANDWICH

Steps:

• Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
• Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
• In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
• Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
• Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

GRILLED EGGPLANT SANDWICH

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
• Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

THE FRANKIES' FRIED EGGPLANT SANDWICH

Steps:

• In a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes. Stir in chile flakes; cook 30 seconds.
• While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. Remove tomatoes' firm stem ends and any basil leaves packed into the can. Stir crushed tomatoes and salt into pot. Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. Cool.
• Line a large, rimmed baking sheet with parchment or paper towels. Trim stem end from eggplants; peel and discard skin. Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on prepared baking sheet. Sprinkle both sides of eggplant slices with salt. Let stand 10 minutes. Pat eggplant dry with paper towels.
• Line another rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
• In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino. Add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
• Working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. If it falls off, the oil isn't hot enough.
• Heat oven to 350 degrees. Spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. Arrange eggplant over the bottom of pan in a tight, even layer. Top with 1/3 of the remaining combined cheeses. Repeat layer of sauce, eggplant and 1/3 of cheese. Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving). Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes. Remove from oven; Spoon additional sauce over top, and garnish with additional cheese. Cool for at least 20 minutes.
• Cut eggplant into six equal pieces. Cut ciabatta into six pieces equal to the size of the eggplant servings. Split each portion of the ciabatta horizontally and toast. Sandwich eggplant portions between bread and serve.

ROASTED EGGPLANT AND PICKLED BEET SANDWICHES

Steps:

• For roasted eggplant and garlic mayo:
• Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
• Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
• For beet salad and assembly:
• Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
• Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
• DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

FRIED EGGPLANT (AUBERGINE) 'SANDWICHES'

Steps:

• Lightly salt the eggplant rounds and put them in a colander to drain.
• Mash together ricotta, cream cheese and Parmesan with a fork.
• Mix in the all the pepper cubes.
• Season lightly with salt and generously with freshly ground pepper.
• Spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a 'sandwich'.
• Heat approximately 1 ½- 2 inches oil in large skillet.
• Put flour on a plate and on another, the breadcrumbs.
• Dip the 'sandwiches' first in the flour, then in the beaten egg, and finally in the breadcrumbs.
• Fry until golden-brown, turning over when bottom side is done.
• Drain on paper toweling.
• Serve hot with Basil Sauce.
• To make Basil Sauce: Combine all sauce ingredients; season to taste.