Golden, shatteringly crisp on the outside with a molten mozzarella heart — these eggplant sandwiches are the vegetarian appetizer that vanishes first at every gathering. Roasted eggplant slices are stuffed with creamy mozzarella and sun-dried tomatoes, then breaded in panko and pan-fried to a perfect crunch. If you love eggplant as much as we do, don’t miss our Korean-Style Marinated Eggplant Salad for another bold, savory twist.
Ingredients
- 2 eggplants
- Sun-dried tomatoes
- Mozzarella
- Olive oil
- Salt to taste
For the coating:
- Panko breadcrumbs
- Flour
- 1 egg
Instructions
- Slice the eggplants into thin slices.
- Sprinkle with salt and drizzle lightly with olive oil.
- Bake in a preheated oven at 180 C (350 F) for 15-20 minutes.
- Place a slice of mozzarella and a few sun-dried tomatoes on one half of each eggplant slice.
- Fold over to form a sandwich.
- Dredge first in flour, then in beaten egg, then in panko breadcrumbs.
- Pan-fry in a little oil for 2-3 minutes per side until golden and crisp.
Tips
- Pat the eggplant slices dry before breading — less moisture means a crunchier crust. For more on achieving the crispiest panko coating, see the frying guides at Serious Eats.
- Don’t overcrowd the pan; fry in batches so the sandwiches crisp instead of steam.
- For another crowd-pleasing eggplant appetizer, try our Eggplant Parmesan Bites.
Nutrition: per 100 g: 85 kcal, protein 3 g, fat 6 g, carbs 4 g.