Fried Eggplant Sandwich with Harissa Mayo

Craving something crispy, smoky, and satisfying? This fried eggplant sandwich brings all the comfort-no meat required. Thin eggplant slices are seasoned and pan-fried until golden and crisp, then layered on hearty bread with fresh tomato, crisp greens, and a smear of harissa mayo for a little heat.

It's kind of like a Mediterranean take on the classic BLT, but more flavorful and plant-forward. You can always swap in regular or vegan mayo for a milder version, but the harissa gives it that irresistible kick that keeps you coming back for more.

This sandwich checks all the boxes-crispy, juicy, creamy, and packed with flavor. It's perfect for a quick, 30-minute lunch or dinner. Serve it with sweet potato fries, White Bean Soup or Mediterranean Lentil Salad.

Want to customize? Try adding avocado slices, red onion, or arugula instead of romaine. You can also serve it open-faced on toasted sourdough or as sliders for a party spread.

And if you're prepping ahead, the eggplant can be pan-fried in advance and crisped up in the oven or air fryer before assembling.

Looking for more vegetarian sandwich ideas? Try my creamy cranberry chickpea salad, crispy tofu wrap, or sweet potato hummus sandwich recipes.

And for more eggplant recipes, try Brown Butter Miso Roasted Eggplant or Roasted Eggplant Coconut Curry.

Ingredients

The star of this sandwich is the eggplant. It's sliced thin for quick cooking and pan-fried until golden and crisp. Coating the slices in a light flour and panko breadcrumb mixture gives them a satisfying crunch without deep frying. A simple harissa mayo brings smoky heat and creaminess to every bite, and balances the richness of the eggplant.

Substitutions

• Vegan: Use flax eggs and plant-based mayo. Confirm your bread is vegan, too.
• Gluten-free: Use gluten-free breadcrumbs, flour, and bread for a gluten-free variation.
• Sauce: Try chipotle mayo, pesto, or lemon tahini sauce instead of harissa mayo if you prefer different flavors.
• Add-ins: Layer in pickled vegetables, grilled zucchini, or sliced avocado for even more flavor.

Making Ahead and Storage

This sandwich is best served fresh, but you can prepare the eggplant slices ahead of time and reheat them in the oven or air fryer to bring back some of the crispness.

Store leftover fried eggplant in an airtight container in the fridge for up to 3 days. Wait to assemble the sandwich until just before serving.

FAQ

📖 Recipe

Fried Eggplant Sandwich with Harissa Mayo

Stephanie McKercher, RDN

This fried eggplant sandwich is smoky, crispy, and layered with juicy tomato, fresh greens, and a spicy harissa mayo for a Mediterranean-inspired twist. It's an easy vegetarian lunch or dinner idea that delivers on both flavor and texture with no deep frying required.

5 from 2 votes

Print Recipe Save Recipe Saved! Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner, lunch

Cuisine vegan, vegetarian

Servings 4 peoplle

Equipment

• skillet

Ingredients

  

1x2x3x

Crispy eggplant:

• ½ cup panko breadcrumbs
• ½ cup flour (all-purpose or whole wheat)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper
• 2 eggs, beaten (or flax eggs, see note)
• Grapeseed oil to coat pan
• 1 small eggplant, sliced into ¼-inch pieces

Sandwiches:

• ½ cup mayonnaise (regular or vegan)
• 2 tablespoons harissa paste
• 8 slices bread, toasted if desired
• 1 cup lettuce
• 1 large tomato, sliced
• ½ cup sprouts (optional)

Instructions

 

Prepare crispy eggplant:

• Stir panko breadcrumbs, whole wheat flour, onion powder, garlic powder, salt and pepper in a large bowl. Place another bowl with the beaten eggs (or flax eggs) next to the breadcrumb mixture. Both bowls should be wide enough to fit the largest slice of eggplant.
• Heat grapeseed oil in a skillet over medium heat. Dip a piece of eggplant in the egg (or flax egg), and then dip in the breadcrumb mixture until fully coated. Transfer to the skillet and cook 3 minutes, or until the bottom turns brown. Flip and cook an additional 2 minutes, or until both sides are brown and crispy. Repeat with remaining eggplant slices, cooking in batches to allow space between each piece in the skillet.
• Once cooked, transfer eggplant to a towel-lined plate until ready to serve.

Prepare sandwiches:

• Stir mayonnaise and harissa paste and spread on one side of each piece of bread. Add lettuce, cooked eggplant, tomato, and sprouts (if using) on top of four of the slices. Place remaining slices of bread on top with the mayonnaise facing down. Slice in half if desired.

Notes

Vegan variation: Use flax eggs and vegan mayonnaise. Ensure the bread is also vegan.

 

To make a flax egg: whisk 1 tablespoon ground flaxseeds with 3 tablespoons water. Wait five minutes, or until the consistency is similar to a beaten egg.

 

Serve immediately for best results.

Did you try this recipe?Please consider Leaving a Review!

Share this post: