Fried Eggplant Sandwiches
Submitted by sternfish
Fried eggplant sandwiches stuffed with mozzarella and dipped in a light yeast batter with whipped egg white. Crispy, cheesy, and golden with a melty center.
YIELD
6 servingsPREP
100 minCOOK
20 minREADY
120 minTwo thin slices of eggplant sandwiching a layer of mozzarella, dipped in a puffy yeast batter, and fried until golden and crisp on the outside with molten cheese pulling in the middle. This is Italian street food at its best.
The batter is what makes these special. Active yeast ferments the flour-water mixture for 30 minutes, creating tiny bubbles that make it lighter than a standard beer batter. Folding in a whipped egg white right before frying adds even more air, so the coating puffs up crispy and delicate instead of heavy and doughy.
Salting the eggplant slices and draining them for an hour is a step you can’t skip. It draws out the bitter moisture that would otherwise make the sandwiches soggy and give the eggplant an unpleasant bite.
Pro Tips
- Pre-fry the eggplant slices before assembling the sandwiches. This cooks them through so the final battered fry only needs to crisp the outside and melt the cheese.
- Press the sandwiches firmly after assembling. The flour coating on the outside helps seal the edges and keeps the cheese from leaking during frying.
- Fry in about an inch of oil at medium-high heat. Too cool and the batter absorbs oil. Too hot and it browns before the cheese melts.
Variations
- Tuck a fresh basil leaf inside each sandwich with the mozzarella for a caprese-inspired version.
- Use smoked mozzarella for a deeper, woodsy flavor in the melted center.
- Serve with a warm marinara sauce on the side for dipping.
Ingredients
Directions
Slice the eggplant into ¼ inch rounds.
Sprinkle with salt and let drain in a colandar for about an hour.
Slice the mozzarella into thin slices and trim to the shape of the eggplant slices.
Sprinkle the yeast over the warm water abd stir until is dissolved.
Whisk in 1½ cups flour and the pepper until smooth.
Keep at room temp for 30 minutes.
Rinse and pat dry the eggplant slices.
Fry them in batches using 1 tablespoon oil per batch over medium heat about 2 minutes per side.
Remove to paper towels to drain while you finish the other slices.
Place a cheese slice between each two eggplant slices (like a sandwich).
Press firmly together and dip in the remaining flour to coat both sides.
Beat the egg white until stiff (but not dry) peaks form.
Fold into the yeast mixture.
Heat oil (about 1 inch deep) in a large frying pan.
Dip 1 eggplant sandwich into the batter at a time and place in the hot oil.
Fry 4 to 6 at a time for 1 to 2 minutes per side until light brown.
Place on paper towels to drain oil until all are done.
Serve hot.
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