THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
- Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
- Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
- Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
ITALIAN FRIED EGGPLANT SANDWICH
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
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
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
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.
THE FRANKIES' FRIED EGGPLANT SANDWICH
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
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
More about "italian fried eggplant sandwich recipes"
HOW TO MAKE FRIED EGGPLANT ITALIAN-STYLE - SIMPLE ITALIAN …
From simpleitaliancooking.com
3/5 (2)Category Side Dish
- 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.
- 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.
FRIED EGGPLANT SANDWICH - ITALIAN RECIPES BY …
From giallozafferano.com
Servings 4Total Time 2 hrs 10 minsCategory Single Courses
FRIED EGGPLANT CAPRESE - 3 WAYS – HOMEMADE ITALIAN …
From homemadeitaliancooking.com
ITALIAN FRIED EGGPLANT RECIPE | DASH OF SAVORY, PINCH OF …
From dashofsavory.com
FRIED EGGPLANT SANDWICHES RECIPE | BON APPéTIT
From bonappetit.com
4-INGREDIENT ITALIAN FRIED EGGPLANT RECIPE WITHOUT BREAD …
From noplatelikehome.com
4.9/5 (16)Total Time 25 minsCategory Main Course, Side DishCalories 739 per serving
- 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.
ITALIAN EGGPLANT SANDWICH – A COUPLE COOKS
EASY BAKED EGGPLANT MOZZARELLA SANDWICH - APPETIZER OR MAIN DISH
From anitalianinmykitchen.com
ITALIAN TOASTED VEGGIE SANDWICH - SCRUMMY LANE
From scrummylane.com
BEST FRIED EGGPLANT RECIPE - HOW TO FRY EGGPLANT - THE PIONEER …
From thepioneerwoman.com
SABICH SANDWICHES (PITAS WITH EGGPLANT, EGGS, HUMMUS, AND …
From seriouseats.com
ITALIAN FRIED EGGPLANT WITHOUT FLOUR - KEEPING IT SIMPLE ITALIAN
From keepingitsimpleitalian.com
ITALIAN EGGPLANT SANDWICH: VEGAN RECIPE - THE EDGY VEG
From theedgyveg.com
ITALIAN BREADED EGGPLANT - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EGGPLANT PARMESAN SANDWICH - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
FRIED EGGPLANT AND FONTINA SANDWICHES | CIAO ITALIA
From ciaoitalia.com
FRIED EGGPLANT SANDWICH WITH EGGPLANT MAYO RECIPE - SERIOUS EATS
From seriouseats.com
FRIED EGGPLANT SANDWICH SICILIAN-STYLE – BELMORSO ITALIAN GOURMET
From belmorso.com
GRILLED EGGPLANT RECIPE - HOW TO MAKE GRILLED EGGPLANT - THE …
From thepioneerwoman.com
EGGPLANT PARMESAN SANDWICH - BEST EGGPLANT RECIPE! - FIFTEEN …
From fifteenspatulas.com
You'll also love