Fried Eggplant, Pesto & Mozzarella Sandos

Fried Eggplant, Pesto & Mozzarella Sandos

Fried Eggplant, Pesto & Mozzarella Sandos

We LOVE a good veggie sandwich. With fried eggplant, herby pesto, mozzarella & airy sourdough breadcrumbs this combo is bomb. Bonus: this recipe is also great with pounded chicken breasts.

yield: 4 sandwiches
cooking time: 1 hour

Salting the eggplants (to remove excess moisture)

  • 1 firm eggplant, sliced lengthwise (1/4 inch thickness)
  • salt

Sprinkle salt on both sides of the slices & place in a single layer on a sheet pan. Let sit for 30 minutes for moisture to release. Wipe excess moisture with paper towel

Breading the eggplant

  • eggplant slices

Set up 3 pans for breading station

setup 1

  • 190 grams / 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

setup 2

  • 2 eggs, beaten
  • 125 ml / 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper

setup 3

  • 250 grams / 2 cups FTLOB sourdough breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp chili flakes

Dip each eggplant slice into the flour mixture, then into the beaten eggs mixture and finally into the breadcrumbs mixture. Make sure each piece of eggplant is evenly coated on both sides

Frying the eggplant

  • 1/2 cup neutral oil (more if required)

Heat a large skillet over medium heat & fry the eggplant slices until golden brown and crisp on both sides, cleaning out the pan and adding more oil as required. Drain on paper towels, season with salt and set aside.

For herb pesto

  • 50 grams fresh basil, roughly chopped
  • 20 grams fresh parsley, roughly chopped
  • 1 garlic clove, peeled
  • 40 grams toasted pine nuts
  • juice of 1 lemon
  • 6 tbsp / 90ml extra virgin olive oil
  • 1/2 tsp salt

Place all the ingredients in a food processor/blender, and process until smooth. Taste for seasoning.

To assemble and serve

  • 4 slices of FTLOB sourdough, toasted
  • herb pesto
  • fried eggplant
  • 1 ball / 125 grams of buffalo mozzarella
  • tomato slices
  • fresh basil leaves
  • extra virgin olive oil

Spread the pesto on one side of sourdough toasts. Place 2-4 eggplant slices on top. Add mozz, tomato, basil & drizzle of olive oil. Press a toast on top, close as a sandwich, and enjoy!