These golden, breaded eggplant sandwiches are crisp outside and molten inside, with creamy mozzarella and sweet sun-dried tomatoes tucked between roasted slices. They make a satisfying vegetarian dinner or a crowd-pleasing appetizer. If you love eggplant, try our Salad with Crispy Eggplant and Crispy Eggplant and Mozzarella Sandwiches next.
Ingredients
- 2 eggplants
- Sun-dried tomatoes
- Mozzarella
- Oil
- Salt, to taste
- For the breading: Panko breadcrumbs
- Flour
- 1 egg
Instructions
- Slice the eggplants lengthwise.
- Sprinkle with salt and drizzle lightly with oil.
- Roast at 180C (350F) for 15-20 minutes.
- On one end of each slice, place a round of mozzarella and sun-dried tomatoes.
- Fold over to form a sandwich.
- Dredge first in flour, then egg, then panko.
- Pan-fry in a little oil 2-3 minutes per side until beautifully golden.
Tips
- Salt the eggplant slices and let them rest briefly, then pat dry, so the coating stays crisp.
- Press the panko on firmly and fry in a shallow layer of hot oil, so the crust turns evenly golden.
- For more breading ideas, browse the recipes at Serious Eats.
Nutrition: per 100 g: 150 kcal, protein 10 g, fat 9 g, carbs 12 g.