Best 5 Italian Fried Eggplant Sandwich Recipes

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**Experience the symphony of flavors in our Italian Fried Eggplant Sandwich collection!** Immerse yourself in a culinary journey that captures the essence of Italian cuisine. From the classic combination of crispy eggplant, savory tomatoes, and gooey mozzarella to more adventurous options featuring roasted peppers, arugula, and balsamic glaze, our recipes offer a delightful range of taste sensations. Each sandwich is a masterpiece, showcasing the harmony of fresh ingredients and aromatic herbs. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a lighter alternative, our Italian Fried Eggplant Sandwich recipes have something for everyone. So, prepare to be tantalized as you explore this delectable selection of sandwiches, each bursting with flavor and inviting you to savor every bite.

**Recipes:**

1. **Classic Italian Fried Eggplant Sandwich:**

Authenticity is the key to this classic sandwich. We take you through the steps of creating a crispy eggplant cutlet, layering it with fresh tomato slices, and melting mozzarella cheese. The result is a comforting and timeless sandwich that embodies the spirit of Italian cuisine.

2. **Roasted Red Pepper and Arugula Italian Fried Eggplant Sandwich:**

This recipe adds a vibrant twist to the classic. Roasted red peppers bring a smoky sweetness, while arugula adds a peppery kick. A drizzle of balsamic glaze elevates the flavors, creating a sandwich that is both visually stunning and utterly delicious.

3. **Caprese Italian Fried Eggplant Sandwich:**

Inspired by the classic Caprese salad, this sandwich features fresh mozzarella, ripe tomatoes, and fragrant basil. The combination of these ingredients creates a symphony of flavors that will transport you to the heart of Italy with every bite.

4. **Avocado and Feta Italian Fried Eggplant Sandwich:**

For a lighter and more refreshing take on the Italian Fried Eggplant Sandwich, this recipe incorporates creamy avocado and tangy feta cheese. The result is a sandwich that is both satisfying and guilt-free, making it a perfect option for lunch or a light dinner.

5. **Sun-Dried Tomato and Pesto Italian Fried Eggplant Sandwich:**

This recipe combines the bold flavors of sun-dried tomatoes and aromatic pesto to create a sandwich that is bursting with Mediterranean flair. The sun-dried tomatoes add a sweet and tangy note, while the pesto brings a herbaceous complexity.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED EGGPLANT CUTLETS



Fried Eggplant Cutlets image

A great snack or side dish or appetizer. Super easy and delicious!

Provided by Simple Italian Cooking Blog

Categories     Side Dish

Number Of Ingredients 5

1 cup breadcrumbs
1/4 cup Romano Cheese
1 cup flour
3 eggs beaten
olive oil (enough to fill the frying pan with about 1/4")

Steps:

  • Wash your eggplant, and remove skin if concerned over the use of pesticides. If organic, there is no need to peel.
  • Slice eggplant into 1/4 inch round slices and drain if you have the time. If draining, just lay slices in a strainer rather than cube them.
  • Mix the breadcrumbs and Romano (or Parmesan) cheese in a bowl.
  • Place the flour in a second bowl and mix the eggs in a third bowl. You can remove the yolks, and just use egg whites, but add in an extra egg.
  • Pour in enough olive oil in a sauce pan so there is about 1/4 inch of olive oil in the pan. Heat to medium-high heat.
  • Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and place in hot oil.
  • Do this for each of the eggplant slices and cook for about 2 minutes until the bread crumbs are golden brown, and flip.
  • Cook for about 1 minute more.
  • Remove each slice from the pan and place on a paper towel (on a plate) to let the oil drain.
  • Continue the process until all slices are used. Add more oil if needed during the process.
  • Serve warm.

SIMPLE ITALIAN FRIED EGGPLANT



Simple Italian Fried Eggplant image

In FIVE EASY STEPS you can make this delicious, moist Simple Italian Fried Eggplant Recipe! This easy fried eggplant recipe comes out perfect every time! Gluten-free option in Recipe Notes.

Provided by Joanne Schweitzer

Categories     Main Course     Side Dish

Time 25m

Number Of Ingredients 5

2 medium or 1 large fresh eggplant, skin on
1 3/4 cup Canola, Corn or Olive Oil (you may need up to 2 cups)
4 large eggs, beaten in a shallow bowl
1 cup flour
3/4 tsp salt, plus more for finishing

Steps:

  • Wash and dry eggplant. Cut of the stems at both ends. Using a sharp, serrated knife, or a Mandoline cut the eggplant into 1/4 inch round pieces leaving the skin on.
  • Lie the eggplant slices onto a large platter slightly overlapping. Sprinkle salt onto eggplant. Layer if needed but, salt each layer. When done, let eggplant rest for 15 so the brown, bitter juice can "sweat out."
  • Meanwhile, heat the oil on med/high heat in a large frying pan and make the dredging station: Put flour onto a paper plate (easier clean up) and the beaten eggs into a shallow bowl. Line a platter with two paper towels for draining the fried eggplant.
  • When eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan. Repeat these steps. The next step talks more about frying.
  • Fry eggplant slices in med/high heat 365 degrees if using an oil thermometer, for about 3 minutes per side or until golden brown. Thicker slices will need to cook a bit longer. Drain the fried eggplant slices on the paper towel-lined platter.

Nutrition Facts : Carbohydrate 16 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 141 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, Calories 188 kcal, ServingSize 1 serving

THE FRANKIES' FRIED EGGPLANT SANDWICH



The Frankies' Fried Eggplant Sandwich image

This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor - and the secret to its goodness is in the technique used to fry the vegetable. And now you can make it at home. It's not a sandwich to make on a whim. It takes a while to set up. But if you plan ahead - the eggplant can be cooked a few days in advance - you'll be in for a feast.

Provided by Melissa Clark

Categories     lunch, main course

Time 3h20m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
6 garlic cloves, peeled
Pinch red chile flakes
2 (28-ounce) cans whole, peeled tomatoes
1 teaspoon coarse kosher salt, more as needed
5 small Italian eggplants (2 pounds)
4 large eggs
6 tablespoons ground Parmigiano-Reggiano, more as needed
6 tablespoons ground pecorino Romano, more as needed
1 very large or 2 medium ciabatta loaves, for serving

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.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 49 grams, Carbohydrate 18 grams, Fat 64 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 983 milligrams, Sugar 11 grams, TransFat 0 grams

ITALIAN FRIED EGGPLANT SANDWICH



Italian Fried Eggplant Sandwich image

The mystery ingredients this week for Sandwiches, Sammiches & Sammies were eggplant & balsamic vinegar. My favorite sandwich is a big Itallian Stallion Sammie. Here is my low carb version. I hope that you enjoy! sw ;)

Provided by Sherri Williams

Categories     Sandwiches

Time 40m

Number Of Ingredients 13

1 large eggplant, sliced 1/4 inch thick
8-12 slice pancetta, cooked
1/4 lb genoa salami
1/4 lb mozzarella cheese, sliced
1/2 medium red onion, sliced
2 oz spring mix
TOAMTO & BALSAMIC VINEGAR DRESSING
2 Tbsp balsamic pomegranate vinegar
3 Tbsp evoo
1 tsp italian seasoning
1 tsp granulated garlic (optional)
salt & crushed red pepper to taste
2 medium roma tomatoes, sliced

Steps:

  • 1. get ingredients ready. mix the first 5 ingredients for the dressing in a small mixing bowl. add sliced tomatoes and chill until ready to build your sandwiches
  • 2. preheat oven to 425 degrees. place eggplant slices on a rack on an oven proof baking dish. bake eggplant for 20 minutes. the eggplant will start to turn golden in color. remove and set aside
  • 3. heat your deep fryer to 350 degrees. add eggplant slices and fry until golden brown any crispy. this should take about 2 minutes. remove and drain
  • 4. Build your Sandwich: take one slice of eggplant followed by a slice of cheese, salad mix, tomatoes and vinegar dressing, salami, red onion, pancetta, cheese slice and top with eggplant slice. slice and serve.

CLASSIC ITALIAN SUB WITH ROASTED EGGPLANT



Classic Italian Sub with Roasted Eggplant image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

1/2 eggplant, thinly sliced into 1/4-inch slices
Homemade Italian Dressing, recipe follows
4 crusty hoagie rolls, cut in half lengthwise
8 ounces fresh mozzarella, cut into thin slices
1 pound genoa salami, thinly sliced
8 ounces hot capicola, thinly sliced
8 ounces prosciutto, thinly sliced
1 pound mortadella, thinly sliced
1/4 head iceberg lettuce, shredded
1 medium yellow tomato, cut into 1/4-inch slices
1/2 teaspoon Dijon mustard
1 tablespoon sugar
1/4 cup red wine vinegar
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 clove garlic, minced
1/4 shallot, chopped
1/2 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
  • Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima.
  • Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.

Tips:

  • Use high-quality bread for the best sandwich experience. A crusty Italian roll or ciabatta bread would be ideal.
  • Make sure the eggplant slices are thinly sliced and evenly coated in breadcrumbs before frying. This will ensure that they cook evenly and become crispy.
  • Don't overcrowd the pan when frying the eggplant. This will cause the oil temperature to drop and the eggplant will not cook properly.
  • Use a good quality marinara sauce for the sandwich. A homemade sauce is always best, but a store-bought sauce can also be used.
  • Top the sandwich with plenty of fresh mozzarella cheese. This will melt and become gooey when heated.
  • Serve the sandwich immediately after it is made. This will ensure that the bread is crispy and the cheese is melted.

Conclusion:

The Italian fried eggplant sandwich is a delicious and easy-to-make sandwich that is perfect for lunch or dinner. With its crispy eggplant, melted cheese, and flavorful marinara sauce, this sandwich is sure to be a hit with everyone who tries it. So next time you're looking for a quick and tasty meal, give this sandwich a try. You won't be disappointed!

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