Crumbed Eggplant Sandwich

Crumbed Eggplant Sandwich Photo: Tim Elwin

Crumbed Eggplant Sandwich
Photo: Tim Elwin

Oozing with cheese… Oh sooo good.

Serves 4 as entree


  • 1 medium to Large Eggplant
  • 250g (9oz) Ball of Fior Di Latte (see recipe notes),
  • 3-4 Tablespoons of Plain Flour
  • 100g (3-4oz) Panko Breadcrumbs
  • 2 eggs
  • 1-2 litres of Vegetable Oil (such as Canola or Sunflower)
  • Serve with a Fresh Tomato Sugo

What You’ll need

  • 1 medium sized Pot, Deep Pan or Deep Fryer
  • A Large Slotted Spoon
  • 3 Bowls
  • A Sharp Knife


Preheat your oil to 180ºC (360ºF) in the medium pot or deep fryer.

Whisk the eggs in one bowl, place the flour in another and the breadcrumbs in the last bowl. Arrange the bowls so it goes flour then eggs then breadcrumbs then oil

Dont cut the eggplant until you are ready to use then as they will quickly go brown.

Slice the cheese into ½ cm (¼ in) thick pieces.

You don’t need to take the skin off the eggplant for this recipe however i prefer to. So if you wish to, using your knife, slice the skin off the eggplant then slice the eggplant into ½ cm (¼ in) thick pieces.

Place a piece of cheese in between 2 pieces of eggplant and repeat until all used up. Then dip each sandwich into the flour ensuring you roll the edges into the flour coating well. Tap the excess flour off then dip into the egg, drain any excess egg off and then completely coat well in the breadcrumbs, again ensuring the sides are well coated. Repeat until done.

Gently lower 2-3 crumbed eggplant sandwiches into the oil and deep fry for 4-5 minutes then carefully turn over (with the tongs and slotted spoon) and fry for a further 4 minutes until a dark golden brown. Once cooked, drain for a minute or so and sprinkle with sea salt.

Serve with the tomato sugo or as a side dish.


CHEESE: If you cannot find Fior Di Latte, then you can use a semi hard mozzarella, i.e. not a fresh in water mozzarella.

© Tim Elwin 2016