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Best Italian fried eggplant sandwich.

Best Italian Fried Eggplant Sandwich

Author: Dana Ricciardi
The best Italian fried eggplant sandwich is the one I grew up eating. Made with eggplant slices dipped in egg, fried, and dressed with marinara sauce, it makes the process totally worth it. Two eggplants make a generous amount, so be sure to have plenty of bread on standby for a winning sandwich!
5 from 1 vote
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Servings 8 to 10 sandwiches
Calories 327 kcal
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients
  

  • ¼ cup vegetable oil plus more
  • 2 large eggplants peeled and sliced into about ⅛" rounds (Note 1)
  • 6-8 large eggs whisked (you can start with 3-4 eggs)
  • Kosher salt for sprinkling
  • 28 ounces marinara sauce heated (jarred or make your own)
  • 8-10 bread rolls for the sandwiches

Instructions
 

  • Pour the oil into a 12" frying pan. It should be enough to just cover the bottom. Place the pan over medium-low to medium heat.
  • Meanwhile, place a few eggplant slices into the whisked eggs. Flip them around with a fork until they're evenly coated.
  • Once the oil is hot, add 5-6 eggplant slices to the pan. Don't overcrowd it, and ensure no slices overlap. Fry the eggplant for about 5 minutes on one side or until they turn golden. Flip them over and cook the other sides.
  • Transfer the cooked eggplant to a cooling rack placed over a large sheet pan to allow some of the oil to drain. You can also blot any excess oil from the tops with clean paper towels. Sprinkle the tops of the eggplant slices with some salt.
  • Repeat the process above until all the eggplant is cooked. Add more vegetable oil as needed, pouring in a little at a time just to replenish. Adding too much will cause the oil to cool.
  • Ladle some marinara onto the bottom of a serving dish that has some depth, and cover it with some of the cooked eggplant slices. Spoon some more marinara on top, and repeat the process until all the eggplant is added.
  • Layer some eggplant slices onto the rolls for sandwiches. Enjoy!

Notes

Note 1: The eggplant should be sliced thin but not paper-thin.
General Note: The eggplant will cook faster as the pan gets hotter.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 42g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 830mg | Potassium: 664mg | Fiber: 6g | Sugar: 9g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 4mg
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