The Fried Eggplant Sandwich I Keep Making
I made this once to use up an eggplant and it's been in the rotation ever since. It's one of those sandwiches that sounds like a lot but comes together fast once you've done it a couple of times.
The thing that makes it: the jalapeño avocado mayo. I make it fresh every time and it takes about two minutes. Once you have it, you'll put it on everything.
The Jalapeño Avocado Mayo
This is the star. Make it first.
Ingredients:
- • 1 ripe avocado
- • 1 fresh egg yolk
- • 2 tbsp sour cream
- • Juice of 1 lime
- • 1–2 cloves garlic (to taste)
- • 1 fresh jalapeño, seeded and roughly chopped (leave seeds in if you want heat)
- • Salt to taste
Method: Blend or food process everything together until smooth. Taste and adjust — more lime if it needs brightness, more jalapeño if you want more heat, more garlic if you want it punchier. It should be creamy and spreadable, not runny. If it's too thick, add a small splash of water and blend again.
It keeps in the fridge for a day or two, but it's best fresh. The avocado will start to oxidize after a while — make what you'll use.
The Sandwich
Per sandwich:
- • 2–3 thick slices of eggplant (about 1/2 inch)
- • 2–3 slices turkey (deli or roasted)
- • Fresh mozzarella, sliced
- • Tomato, sliced
- • Handful of fresh spinach
- • Jalapeño avocado mayo
- • Bread of your choice — I use a crusty roll or sourdough
For the eggplant:
Salt the slices and let them sit on a paper towel for 10–15 minutes. This pulls out moisture so they fry properly instead of steaming. Pat them dry.
Pan fry in olive oil over medium-high heat, a couple of minutes per side, until golden and cooked through. Season with salt and pepper. They should be soft in the center with some color on the outside — not soggy, not burnt.
Assembly:
Spread the jalapeño avocado mayo on both sides of the bread. Layer spinach, tomato, mozzarella, turkey, then the fried eggplant on top. Press it down gently.
You can toast the bread first if you want. I usually do.
Notes
The eggplant is the main event — the turkey and mozzarella are supporting roles. Don't skip salting the eggplant beforehand or the texture won't be right.
The jalapeño mayo works on everything — grilled chicken, eggs, regular sandwiches, as a dip. Make a batch.
— Dr. Scott