Eggplant Sandwich

Adapted by Mike McCauley with ❤️.



  • 0.25 cup baslamic vinegar
  • 0.25 cup olive oil
  • 1 tbl dijon mustard
  • 1 tbl maple syrup
  • salt/pepper


  • 1 eggplant
  • ap flour
  • 2 eggs
  • panko breadcrumbs

other sandich parts

  • baguette
  • mozzarella cheese
  • roasted red peppers
  • arugula


  1. Slice eggplant thin. Sprinkle with salt and let sit in a bowl for 15-30 minutes before using.
  2. Bread the eggplant with flour, egg, and panko (salt each). Sit in fridge while doing the rest.
  3. Wrap bread in foil, oven at 350 for 10 minutes.
  4. Put dressing ingredients in bowl and mix. You can stream in oil while mixing to combine better.
  5. In pan, put enough olive oil for a shallow fry. Heat until shimmering.
  6. Fry a test eggplant piece to check heat. 2-3 minutes per side should do it.
  7. Fry the rest. Be sure to salt immediately after frying.
  8. Assemble the sandwich.