Crunchy Eggplant Sandwich with Harissa Mayonnaise
Ingredients
Crispy Eggplant
- 1/2 cup panko breadcrumbs
- 1/2 cup whole wheat flour
- 1 tsp garlic powder
- Salt and pepper
- 2 tbsp soy flour
- 6 tbsp plant-based milk
- Oil
- 1 eggplant
Sandwiches
- 1/2 cup plant-based mayonnaise
- 2 tbsp harissa
- 8 slices bread
- 1 cup lettuce
- 1 sliced tomato
- 1/2 cup sprouts
Preparation
Slice the eggplant into medium to thin slices.
In a large bowl, mix panko breadcrumbs, whole wheat flour, garlic powder, salt, and pepper.
In a separate bowl, combine soy flour and plant-based milk, whisking until well combined.
Heat oil in a pan.
Dip a slice of eggplant into the plant-based milk mixture, then coat it with the breadcrumb mixture.
Fry the coated eggplant slice in the pan, flipping it to brown and crisp both sides.
Repeat the dipping and frying process with the remaining eggplant slices.
In a small bowl, mix plant-based mayonnaise and harissa to make the harissa mayonnaise spread.
Spread the harissa mayonnaise on one side of each bread slice.
On four of the bread slices, layer lettuce, cooked eggplant slices, tomato slices, and sprouts.
Top the sandwich fillings with the remaining four bread slices to close the sandwiches.