Fried Eggplant Italian Sandwich
I think this is the best vegan sandwich ever! Crispy fried eggplant cutlets, roasted red peppers, balsamic tahini sauce, and vegan cheese! I will guaranty you that you’re going to fall in love with this sandwich!
The Best Eggplant Sandwich ever!
This sandwich is incredibly delicious and the greatest vegan sandwich ever!! It’s really simple to make and it’s the perfect way to have a sandwich for lunch!
There’s something about that crispy eggplant texture that I can’t get enough of! even eggplant haters will love this sandwich! I have never been an eggplant fan but totally devoured these.
Lately I have been experimenting with the eggplant to create delicious recipes. so far I’m loving the eggplant recipes!
Ingredients:
- For the balsamic sauce:
- tahini
- mustard
- balsamic
- Crispy Eggplant:
- eggplant
- breadcrumbs
- non-dairy milk
- bread, any bread of your choice
- all-purpose flour
- vegetable oil for frying
- The vegan cheese sauce:
- vegan cheese
- fresh chives
- lemon juice
- olive oil
How to Make this delicious recipe
- Bring an eggplant, cut the top and the bottoms off so it can stand up. Then slice into small planks. As you cut, place them on a plate with paper. Once all the eggplant is cut and placed on the plate, add salt on each side and add another tower or paper on top. Place something on top to weigh it all down and let it drain for about 20-40 minutes.
- After 20 minutes, check the eggplant and removed the towels or papers and rinse the eggplant under cold water to clean the salt. Then set up a basic breading station with the flour, non-dairy milk and breadcrumbs. Go through and bread all the eggplant slices.
- In a pan, add the olive oil and heat it over medium high heat, fry the eggplant until they are brown and crispy on both sides. Then let drain on a cooling rack and season with a bit of salt after removing from the oil. Don’t add too much eggplant slices in the pan, it will cool the oil down too much and won’t fry them well.
- For the balsamic sauce, it’s really simple all you need is to measure out the ingredients and mix together really good, by using a container with a lid and shake it well to combine well.
- For the cheese sauce, mix the cheese, olive oil, fresh chives, lemon juice in a food processor and that is all!!
If you liked this recipe, you might also like:
Fried Eggplant Italian Sandiwch
Materials
Crispy eggplant
- 1 medium eggplant
- ¾ cup breadcrumbs add extra if needed
- 1 cup non-dairy milk
- ½ cup all-purpose flour
Balsamic sauce
- 1 tbsp tahini
- 1 tbsp mustard
- 2 tbsp balsamic
Vegan cheese sauce
- 4 tbsp vegan cheese your favorite brand
- 2 tbsp fresh chives
- 1 tsp lemon juice
- ½ tsp olive oil
For serving
- bread of your choice
- 1 red bell pepper, roasted
- arugula
Instructions
Cripsy eggplant
- Wash the eggplant, cut the top and the bottoms off so it can stand up. Then slice into small planks. As you cut, place them on a plate with paper towels. Once all the eggplant is cut and placed on the plate, add salt on each side and, add another paper towel on top. Place something on top to weigh it all down, and let it drain for about 20-40 minutes.
- After 20 minutes, check the eggplant and remove the paper towels, and rinse the eggplant under cold water to clean the salt. Then set up a basic breading station with the flour, non-dairy milk and breadcrumbs. Go through and bread all of the eggplant slices.
- In a pan, add the olive oil, and heat it over medium high heat. Fry the eggplant until they are brown and crispy on both sides. Then let drain on a cooling rack, and season with a bit of salt after removing from the oil. Don't add too many eggplant slices in the pan at once, it will cool the oil down too much, and won't fry them well.
Balsamic Sauce
- Add, tahini, mustard and balsamic in a small container with a lid, and shake quickly into a thick delicious balsamic sauce. If you added too much balsamic and it isn't thick, then add more mustard, it should be fine.
Vegan cheese sauce
- Add all the ingredients in a food processor, and mix it together well. The sauce should be thick but if it's too thick then add more olive oil or lemon juice.
For Serving:
- Slice a ciabatta roll in half or use your favorite sandwich bread, and put on a single layer of eggplant slices. Then add a couple of spoonfuls of the vegan cheese sauce, a couple of spoonfuls of balsamic sauce, and then add a handful or two of the arugula. Add a touch more balsamic sauce.
- Add the peppers, you can add as much as you want but pay attention to proportions. It's the key to every delicious sandwich.
- Add more balsamic on the top half of the bread. You should now have the greatest vegan sandwich ever! ENJOY!
If you have Pinterest, you can find me here and feel free to pin this recipe.
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
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