Fried Eggplant Sandwich
- Yield: 6 servings
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
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Ingredients
- 2 Large eggplants, peeled and sliced into thin rounds
- 2 cups Flour
- 3 tbsp Ground ginger
- 2 tbsp Garlic powder
- 1 tbsp Ground sage
- 2 tbsp Smoked paprika
- 4 tsp Salt
- 4 tsp Black pepper
- 2 tsp Ground thyme
- 1 tsp Cayenne pepper, plus more to taste
- 1 tsp Ground nutmeg
- 3 Eggs
- 3 tbsp Water
- Canola oil for frying
- 6 Buns
Instructions
- Sprinkle both sides of the eggplant with salt and place between two paper towels. Let sit 15 minutes, then gently squeeze to remove excess moisture.
- Combine the flour and spices in a bowl. Sifting until well blended. In a separate bowl, whisk together the eggs and water.
- Add about 1/4 inch of canola oil to a skillet and heat over medium-high heat.
- Coat an eggplant round in the egg wash mixture. Next, drop it into the flour and coat well. Repeat process for a second time, then place the coated eggplant directly into the hot oil and cook until browned, about 1 to 2 minutes. Flip and cook until the second side browns, about one minute. Place on a paper towel-lined plate. Repeat with the remaining eggplant.
- Place 1-2 rounds on a bun and add toppings of choice.
Notes
Recipe adapted from SweetLoveAndGinger.com