This sandwich is out of this world. All of the flavors work so well together. This is not only a great sandwich but a great appetizer too. Just lose the sandwich roll and stack the tomato and eggplant, add a dollop of the basil mayo, sprinkle with feta and garnish with fresh basil.
This sandwich is beautiful to the eye and even more beautiful to your taste buds.
Fried Eggplant Sandwich with Basil Mayo and Feta
Vegetable oil for frying
¾ cup all purpose flour
2 tablespoons water
2 cups Italian bread crumbs
1 large eggplant, peeled and sliced into rounds
Feta cheese (I like the tomato and basil)
Make your mayo first. Directions are right down there. Next, get your oven heated to 250 degrees. In a large deep heavy pan, heat the oil to 350 degrees F. Place paper towels on a sheet pan and set to the side. Slice the eggplant into ½ -inch slices and season with kosher salt. Get you 3 shallow bowls or plates. Time to make your frying station. In the first plate add your flour. Season with a little Cajun seasoning or salt and pepper. In the second plate, whisk the egg and the water together. Add the bread crumbs to the last plate. Keep it in that order-flour, egg and then bread crumbs. Dip the eggplant slices into the flour, then egg and then bread crumbs. Let eggplant sit for about 5 minutes so coating will set. Carefully add to the hot oil and fry until golden brown, this will take about 3 to 5 minutes. Do not overcrowd your pan. Drain eggplant on lined pan, cover pan with aluminum foil and pop in the oven. Wait, before you put it in the oven get you a piece and dip it in the basil mayo. Isn’t that some kind of good? Continue until all the eggplant has been fried. Serve hot on a sandwich roll with sliced tomatoes, basil mayo and feta cheese. Now that’s some good eating folks.
What you need-
¾ cup mayonnaise
3 tablespoons fresh basil, torn
1 garlic clove, minced
½ teaspoon lemon juice
Salt and pepper to taste
Combine all of the things I told you that you needed and refrigerate until you are ready to use.