Raleigh Downtown Farmer's Market

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Fried Eggplant Sandwiches


What you’ll need:

One eggplant, peeled

Fresh Basil, whole leaves

Fresh Tomato, thick sliced

Fresh Mozzarella, thick sliced (can substitute goat cheese)

Panko bread crumbs


Egg, beaten

1 cup of Olive Oil

1 cup of vegetable Oil



First, prep your eggplant.  Peel it, and slice it thick.  Next, line a baking sheet with paper towel, and lay your eggplant slices on the paper towel.  Salt the eggplant.  Cover the eggplant with paper towel, and lay another baking sheet on top.  Use a heavy pot or bowl to weigh the baking sheet down.  Let the eggplant rest for 45 minutes or longer.

Next, set up your prep station.  You’ll want a bowl of beaten eggs, a plate of flour that has been salted and peppered to taste, and a bowl of bread crumbs.  Slice your cheese, if using mozzarella, and slice your tomato.

Now, it’s time to fry.  Pour the two cups of oil into a cast iron skillet, or Dutch oven.  It is ready to cook with when the oil shimmers and smokes just a little bit.

Bread your eggplant by dipping it in flour, then egg, then breadcrumbs.  Make sure it is well coated in breadcrumbs.  Gently place into the hot oil.  Flip once, so the eggplant gets golden brown on both sides.  Remove when it has a nice crust all the way around.

You should be able to fry two to three pieces of eggplant at a time, depending on the size of your skillet/Dutch oven. 

When your eggplant is fried, it is time to make the sandwiches.  Take a piece of eggplant, and add a slice of cheese, tomato, and a one basil leaf, then cover with another piece of eggplant.