This Fried Eggplant Sandwich with Harissa Mayo is smoky, crispy, and bursting with flavor. Juicy slices of eggplant are coated in a seasoned breadcrumb crust and pan-fried to perfection, then layered with fresh tomato, crisp greens, and a spicy, creamy harissa mayo for a Mediterranean-inspired twist. Perfect for a quick vegetarian lunch or dinner, this sandwich delivers bold flavor and satisfying texture without deep frying.
Why You’ll Love This Recipe
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Crispy and Flavorful: The seasoned breadcrumb coating gives the eggplant a perfect crunch.
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Spicy and Creamy: Harissa mayo adds a subtle heat that balances the earthy eggplant.
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Vegetarian and Flexible: Easy to make vegan with a few substitutions.
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Quick and Simple: Ready in just 30 minutes, perfect for a weekday meal.
Ingredients
For the Crispy Eggplant:
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½ cup panko breadcrumbs
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½ cup flour (all-purpose or whole wheat)
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1 tsp onion powder
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1 tsp garlic powder
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Salt and pepper, to taste
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2 eggs, beaten (or flax eggs – see notes)
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Grapeseed oil, for coating the pan
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1 small eggplant, sliced into ¼-inch rounds
For the Sandwiches:
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½ cup mayonnaise (regular or vegan)
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2 tbsp harissa paste
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8 slices bread, toasted if desired
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1 cup lettuce
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1 large tomato, sliced
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½ cup sprouts (optional)
Instructions
Step 1: Prepare the Crispy Eggplant
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In a large bowl, combine panko breadcrumbs, flour, onion powder, garlic powder, salt, and pepper.
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In a separate bowl, beat the eggs (or prepare flax eggs – see notes). Make sure both bowls are wide enough to fit a slice of eggplant.
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Heat grapeseed oil in a skillet over medium heat.
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Dip an eggplant slice into the egg, then coat thoroughly with the breadcrumb mixture.
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Transfer to the skillet and cook for 3 minutes, until the bottom is golden brown. Flip and cook an additional 2 minutes, until both sides are crisp and browned.
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Repeat with remaining slices, cooking in batches to avoid overcrowding the pan.
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Transfer cooked eggplant to a towel-lined plate until ready to assemble the sandwiches.
Step 2: Assemble the Sandwiches
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In a small bowl, mix mayonnaise and harissa paste. Spread evenly on one side of each slice of bread.
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On four slices of bread, layer lettuce, cooked eggplant, tomato slices, and sprouts (if using).
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Top with the remaining bread slices, mayonnaise side down.
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Slice sandwiches in half if desired, and serve immediately.
Notes
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Vegan Variation: Use flax eggs and vegan mayonnaise. Ensure the bread is also vegan.
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Flax Egg Preparation: Whisk 1 tbsp ground flaxseeds with 3 tbsp water. Let sit 5 minutes until it reaches a consistency similar to a beaten egg.
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Serving Tip: Serve immediately for best texture; the eggplant is crispiest fresh from the skillet.
Nutrition (per serving, 1 sandwich)
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Calories: ~350 kcal
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Fat: ~18 g
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Protein: ~10 g
Tips for Success
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Slice eggplant evenly to ensure all pieces cook uniformly.
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Don’t overcrowd the pan when frying; this keeps the eggplant crispy.
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Customize spice level by adjusting the amount of harissa paste in the mayo.
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Add extras like roasted red peppers, pickled onions, or feta for a gourmet twist.
Conclusion
The Fried Eggplant Sandwich with Harissa Mayo is a quick, flavorful, and satisfying vegetarian meal that proves sandwiches don’t have to be boring. With smoky, crispy eggplant, fresh vegetables, and a creamy, spicy spread, each bite is a perfect balance of textures and flavors. Ideal for lunch, dinner, or meal prep, this sandwich is a Mediterranean-inspired delight that will quickly become a favorite in your kitchen.
Print
Fried Eggplant Sandwich with Harissa Mayo
- Total Time: 30 minutes
- Yield: 4 sandwiches
Description
This Fried Eggplant Sandwich with Harissa Mayo is smoky, crispy, and packed with flavor. Golden, breadcrumb-coated eggplant slices are pan-fried to perfection and layered with fresh tomato, crisp greens, and a creamy, spicy harissa mayo. Quick to prepare and full of Mediterranean-inspired flavors, this vegetarian sandwich is perfect for lunch, dinner, or even meal prep. A satisfying, flavorful bite every time!
Ingredients
- For the Crispy Eggplant:
-
1 small eggplant, sliced into ¼-inch rounds
-
½ cup panko breadcrumbs
-
½ cup flour (all-purpose or whole wheat)
-
1 tsp onion powder
-
1 tsp garlic powder
-
Salt and pepper, to taste
-
2 eggs, beaten (or flax eggs – see notes)
-
Grapeseed oil, for coating the pan
- For the Sandwiches:
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8 slices bread, toasted if desired
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½ cup mayonnaise (regular or vegan)
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2 tbsp harissa paste
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1 cup lettuce
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1 large tomato, sliced
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½ cup sprouts (optional)
Instructions
- Step 1: Prepare the Crispy Eggplant
- In a large bowl, combine panko, flour, onion powder, garlic powder, salt, and pepper.
- In a separate bowl, beat the eggs (or prepare flax eggs). Make sure both bowls are wide enough to dip a slice of eggplant.
- Heat grapeseed oil in a skillet over medium heat.
- Dip an eggplant slice into the egg, then coat thoroughly with the breadcrumb mixture.
- Cook in the skillet for 3 minutes on the first side, then 2 minutes on the other, until golden brown and crispy.
- Repeat with remaining slices, cooking in batches to avoid overcrowding.
- Transfer cooked eggplant to a towel-lined plate.
- Step 2: Assemble the Sandwiches
- In a small bowl, mix mayonnaise and harissa paste. Spread evenly on one side of each slice of bread.
- On four slices of bread, layer lettuce, cooked eggplant, tomato slices, and sprouts if using.
- Top with remaining slices, mayonnaise side down.
- Slice in half if desired and serve immediately.
Notes
- Vegan Variation: Use flax eggs and vegan mayonnaise; ensure bread is vegan.
- Flax Egg Preparation: Mix 1 tbsp ground flaxseeds with 3 tbsp water; let sit 5 minutes until thickened.
- Serving Tip: Best served immediately for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Mediterranean
