Crispy Fried Eggplant Sandwiches with Arugula & Romaine lettuce

Описание: Crispy Fried Eggplant Sandwiches with Arugula /Lettuce
-Serving-each sandwich for 2 persons

Ingredients
-Large Eggplant cut 1” lengthwise
-handful Arugula/Romaine lettuce
-1 large red onion round sliced
-1/2 red 1/2 yellow bell pepper cut into strips
-1 cup mushrooms cut
-1/2 zucchini sliced
-1 egg
-Bread crumbs as required
-plain flour as required
-Oil as required

SANDWICH DRESSING
(Step-1)
(A)
BALSAMIC VINAIGRETTE DRESSING
-2 table balsamic vinaigrette
-1 tsp Dijon mustard
-1 tsp maple syrup
-dash salt & black pepper
-Whisk all together set aside

(B)
MAYO DRESSING
-4 tbsp mayonnaise
-1 tbsp tomatoes ketchup
-1 tbsp bbq sauce
-1 tbsp sriracha sauce
-Whisk all together and set aside


(Step-2)
TO MAKE THE EGGPLANT
-Wash Eggplant with fruwash
-Slice eggplant 1” thick lengthwise, sprinkle them with salt both sides Let the slices sit for 10 minutes.
-After 10 minutes rinse the eggplant pieces thoroughly in cold water to remove the salt. drain water completely & pat dry them
-(veg ) Dip each slice of eggplant in flour & bread crumbs mixture coating it throughly then
gently tapping off excess set aside
(Non-veg)Dip the each slice in egg mixture, then the flour & bread crumbs mixture pressing them to help them stick
-Transfer coated eggplant to plate

-Heat oil in a pan until hot enough for frying.
(1st cook veg Eggplant & then Egg coated Eggplant)
-Place 2 slices gently into the hot oil (do not cook more than 2 slices per batch, or the oil temperature will drop). Careful, it may splatter a bit, especially during the first minute or so of cooking. Let the slices fry for 2-3 minutes on each side until golden brown.
-Remove slices from the hot oil and drain on a drying rack or paper towel lined up.
-set aside

(Step -3)
SAUTÉ VEGETABLES
-Yellow & red bell peppers, mushrooms, red onions, zucchini,
Pan grilled adding olive oil, mixed herbs salt & black pepper
-set asid

LETS MAKE A SANDWICH
-Slice whole white garlic bread in half in lengthwise
-Brush the Garlic bread slice with olive oil toast on the pan, toast for 2 minutes over medium heat until bread is crispy toasted to golden brown
-Spread generous amount of Mayo mixture over each bottom on both sides
-place crispy eggplant one side of the bread (place 2 or 4 eggplant cutlets per sandwich) drizzle balsamic vinaigrette dressing
-sautéed red & yellow bell peppers, mushrooms, zucchini, onions
-On top add arugula/romaine lettuce
-Drizzle remaining dressing on top (Mayo & balsamic dressing)
-Cut into half and Serve with French fries & salad
-Enjoy!!!