This is probably the greatest vegetarian sandwich ever. Crispy fried eggplant cutlets (eggplant Milanese), burrata, arugula, roasted red peppers, balsamic vinaigrette. This Italian fried eggplant sandwich is a perfect vegetarian meal, especially for picky eaters...forgetaboutit
Ingredients:
1 MEDIUM SIZED EGGPLANTS
1 Few Tablespoons of ROASTED RED PEPPERS (Link)
1-2 Handfuls ARUGULA
A few Tablespoons of BALSAMIC VINAIGRETTE
1 small ball of BURRATA (or fresh mozzarella)
1 ITALIAN BREAD/ROLL
SEA SALT
FRESH CRACKED BLACK PEPPER
OLIVE OIL FOR FRYING
1 1/2 cups flour
3 Eggs
2 Cups Blend of Panko and Breadcrumbs
Balsamic Vinaigrette
2 Tablespoons of Balsamic Vinegar
1/4 cup Olive oil
1/2-1 Tablespoon of Dijon Mustard
1/2-1 Tablespoon Maple Syrup (agave or honey)
Salt and pepper
Directions
To prep, the eggplant, cut the top and bottoms off so it can stand up. Then slice into 1/4 inch planks. As you cut, place them in a colander with a bowl beneath it and lightly salt the eggplant slices to draw out the moisture. Once all the eggplant is cut, place something on top to weigh it all down and let that drain for 30-40 minutes.
After 30 minutes, check the eggplant, remove the weight and with a towel, try all the eggplant slices. Then set up a basic breading station with seasoned flour, seasoned egg, and breadcrumbs. The order of dredging is flour first, then egg, then breadcrumbs. Go through and bread all the eggplant slices.
In a pan with about a 1/4 inch of vegetable oil heated over medium - medium-high heat, fry the eggplant until they are browned and crispy on both sides. Then let drain on a cooling rack over a sheet tray and season with salt right after removing from the oil. Fry the rest of the eggplant in batches, not crowding the pan too much or you'll cool the oil down too much and not fry them well.
Pour all the vinaigrette ingredients in a small container with a lid and shake to emulsify quickly into a thick vinaigrette than can coat a spoon. Is should be smooth and balances and the oil and vinegar should be combined. If it’s not thick, add a bit more dijon.
Head up the Italian bread in the oven before cutting.
To assemble the sandwich:
Cut open the bread.
Smear the burrata on the bottom half of the bread.
Drizzle a touch of the balsamic on the burrata and a pinch of salt.
Then add a handful or two of the arugula. Drizzle a touch more balsamic.
Then go the cutlets, 1 should be enough but if you want a big sandwich, go for 2.
Then add the peppers, the amount is up to you but just keep in mind, the key to a good sandwich is paying attention to proportions.
Spread some more of the balsamic on the top half of the bread, close it up, cut in half with a serrated knife in a sawing motion, carefully ensuring the contents of the sandwich remain intact. You should be greeted with what is probably the greatest vegetarian sandwich ever.
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