The fried eggplant slices are the bread.
That's the whole concept — you dredge thick eggplant slices in flour, fry them until they're golden with a light crust, and they hold everything together the way a bun would. Except better, because they're soft in the middle with actual flavor.
I made this once to use up an eggplant and it's been in the rotation ever since.
The Jalapeño Avocado Mayo
Make this first. It's the star.
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.
Best fresh. The avocado oxidizes after a day or two — make what you'll use.
The Sandwich
Per sandwich:
- • 2 thick slices of eggplant (about 1/2 inch) — these are your bread
- • 2–3 slices turkey (deli or roasted)
- • Fresh mozzarella, sliced
- • Tomato, sliced
- • Handful of fresh spinach
- • Jalapeño avocado mayo
- • Flour for dredging
For the eggplant:
Salt the slices and let them sit on a paper towel for 10–15 minutes to pull out moisture. Pat them dry.
Dredge each slice in flour on both sides — shake off the excess. Pan fry in olive oil over medium-high heat, a couple of minutes per side, until golden with a light crust. Season with salt and pepper while they're still hot. They should be soft in the center, crisp on the outside — not soggy, not burnt.
Let them rest on a paper towel for a minute before assembling.
Assembly:
Spread the jalapeño avocado mayo on the inside face of both eggplant slices. Layer spinach, tomato, mozzarella, then turkey on the bottom slice. Top with the second eggplant slice, mayo side down. Press gently.
That's it. No bread, no roll — the eggplant holds everything.
Notes
The flour dredge is what gives the eggplant its structure. Don't skip it or the slices won't have enough body to function as bread.
Salt the eggplant first every time — without it the texture won't be right and they'll absorb too much oil.
The jalapeño mayo works on everything — grilled chicken, eggs, regular sandwiches, as a dip. Make a batch.
— Dr. Scott