Fried Eggplant Sandwich with Pesto Cream Recipe

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This Fried Eggplant Sandwich with Pesto Cream is one of the best sandwiches we’ve ever made. Fried eggplant topped with melted parmesan, then smothered in pesto cream sauce and roasted red pepper. Where an Eggplant Parm sandwich might eat a little dry, the cream sauce and red pepper are sure to give you one of the best bites you’ve had in a long time.

PREP TIME

40 mins

COOK TIME

20 mins

SERVINGS

4-6

Ingredients

Fried Eggplant

  • 2 large eggplants, sliced into 1/2” discs
  • 1/2 cup flour
  • 3 eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • Oil, for frying

 

Pesto Cream Sauce

  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • 1/2 onion, minced
  • 3/4 head garlic, minced
  • 1 cup heavy cream
  • 6.5 oz jar of basil pesto
  • 1/2 cup grated parmesan
  • 1 tsp crushed red pepper
  • Salt
  • Pepper

 

Fried Eggplant Sandwich Build

  • 2 medium-sized Italian bread loaves
  • Fried eggplant slices
  • Parmesan, freshly grated
  • Roasted red peppers
  • Pesto cream sauce

Fried Eggplant Sandwich with Pesto Cream held up to the camera

COOKING INSTRUCTIONS:
Fried Eggplant Sandwich with Pesto Cream

Fried Eggplant

  1. Salt eggplant slices on both sides. Let sweat for 30 minutes. Mat dry with paper towel.
  2. Working one slice at a time, dredge in flour, then egg, then breadcrumbs. Transfer to parchment-lined baking sheet.
  3. Heat 1” deep oil to 375º. Working in batches, fry eggplants for 2-3 minutes, flipping halfway through (fry until golden brown). Remove from oil to drain on paper towel. Be sure to maintain a temperature range of 350º-375º throughout the frying process. Set aside.

 

Pesto Cream Sauce

  1. In a small pan over medium-high heat, melt butter and add oil. Add onions and sauté until tender. Add garlic and cook until fragrant.
  2. Add the remaining ingredients and whisk until combined. Allow to come to low simmer. Simmer until desired thickness. Remove from heat and set aside.

 

Fried Eggplant Sandwich Build

  1. Slice bread loaf length-wise to create the heel and crown for sandwich. Remove some of the stuffing from the cut side of both the heel and crown.
  2. Set oven to broil on high. On a foil-lined baking sheet, place heel and crown of bread loaf. Lay 4 eggplant slices across heel, with each slightly overlapping the previous one. Top with parmesan to taste. Broil for 1-2 minutes, or until cheese is melted.
  3. Remove from oven. Top eggplant slices with pesto cream sauce, then cover with roasted red pepper slices. Place crown on top. Slice sandwich in half and serve with extra pesto cream sauce for dipping.

PAIRINGS:
Fried Eggplant Sandwich with Pesto Cream

Sauvignon Blanc

Belgian Golden Ale

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