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Fried Eggplant Sandwich

Fried Eggplant Sandwich

  • Yield: 6 servings
  • Prep Time: 30 minutes
  • Cooking Time: 20 minutes
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  • 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


  1. 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.
  2. Combine the flour and spices in a bowl. Sifting until well blended. In a separate bowl, whisk together the eggs and water.
  3. Add about 1/4 inch of canola oil to a skillet and heat over medium-high heat.
  4. 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.
  5. Place 1-2 rounds on a bun and add toppings of choice.


Recipe adapted from