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 Defontes 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.
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 Defontes 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.
- 2 tablespoons grated parmesan cheese
- 2 tablespoons kosher salt
- 4 large eggs
- 1 cup extra-virgin olive oil
- 2 smallish italian eggplant s roughly 1 1/2 pounds total
- 4 hero rolls
- 2 to 3 tablespoons mayonnaise
- 8 ounces fresh mozzarella cheese cut into thin slices
- 8 ounces sliced cooked roast beef (optional)
- 1 cup hot cherry peppers or to taste, sliced
- Carbohydrate 9.61600431906882 g
- Cholesterol 1842.64955827436 mg
- Fat 293.654078241752 g
- Fiber 0 g
- Protein 107.744504433511 g
- Saturated Fat 66.2407587168593 g
- Serving Size 1 1 recipe (1095g)
- Sodium 9319.24849868565 mg
- Sugar 9.61600431906882 g
- Trans Fat 14.4961430796111 g
- Calories 3084 calories
Step-by-step
- 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.
The Best Fried Eggplant Sandwich: A Culinary Journey
The aroma of sizzling eggplant, the satisfying crunch of a perfectly toasted hero roll, the melt-in-your-mouth mozzarella – these are the sensory delights that define my absolute favorite sandwich: the Fried Eggplant Sandwich. This isn't just any sandwich; it's a culinary masterpiece, a testament to simple ingredients elevated to extraordinary heights. It all started back in the spring of 2016, during a trip to Red Hook, Brooklyn. I stumbled upon a small, unassuming sandwich shop, Defonte's, tucked away on Columbia Street. The menu was short, simple, and yet promised a level of deliciousness I couldn't resist.
That day, I took a bite of their Fried Eggplant Sandwich, and my life changed. The perfect balance of crispy, tender eggplant, creamy mozzarella, savory roast beef (though it's just as divine without it), and a touch of fiery hot peppers, all nestled within a soft, pillowy Italian hero roll...it was an epiphany. The explosion of textures and flavors was simply unparalleled. Crunchy, silken, sweet, and spicy all at once, it was a harmonious dance on my palate. It's the kind of sandwich you dream about, the kind of sandwich that deserves its own legendary status.
Since that fateful day, I've perfected my own version of this culinary marvel, tweaking and refining until I achieved the perfect balance of flavors and textures. It's a recipe born from a love of good food, a love of simple ingredients, and a desire to create something truly memorable.
More than just a sandwich, it's an experience. The preparation is part of the journey. The process of slicing the eggplant, the careful salting and patting dry, the golden-brown perfection achieved in the hot oil, and finally, the assembly of this culinary masterpiece – each step is crucial in creating that perfect bite. It's about savoring the process as much as the final product.
This isn't just a lunch; it's an event. It’s the perfect meal to share with friends, family, or even enjoy on your own as a decadent treat. The rich flavors and satisfying textures leave you feeling pleasantly full, but not weighed down. The balance is perfect: a satisfying indulgence that won't leave you feeling sluggish. I often make a double batch – one for lunch, and one for a later treat. The leftovers are equally as enjoyable as the freshly made sandwich! The fried eggplant, in fact, is great on its own or incorporated into other dishes, so don't hesitate to make extra!
The Fried Eggplant Sandwich is more than just food; it's a story, a memory, a testament to the power of simple ingredients transformed into something truly extraordinary. It's a sandwich that evokes feelings of warmth, happiness, and pure culinary satisfaction. It's a sandwich I’ll keep making and enjoying for years to come, sharing it with everyone who will allow me to. And I can honestly say, without a doubt, it is the best sandwich I've ever had.
This recipe is a celebration of delicious, simple ingredients and the joy of sharing a great meal. It’s a recipe that allows for personalization; feel free to adjust the spices and ingredients to your liking. This recipe can easily be adapted to fit any dietary restrictions, and it's incredibly versatile.
So, whether you're a seasoned chef or a kitchen novice, I urge you to try this recipe. Experience the magic of the Fried Eggplant Sandwich. It's a culinary journey you won't soon forget.
Enjoy!
