This meal was inspired by our friends at Focaccia Forever (@focaccia.forever on Instagram) delivering a 3-pack of their goods to my office. The 3-pack currently comes with one original flavor, one olive and one rosemary. We chose to use the Rosemary Focaccia for this fried eggplant sandwich experiment. We put in Argentine Porteño Peppers from our local farmers market (Nuovo Terra on Instagram) as well, which adds the perfect touch to any sandwich.
Directions:
Cut eggplant into thin slices
Prepare bowls with flour, egg and panko flakes separately in each
Cover in salt, cover with a paper towel and weight them down to remove all of the moisture. Pat dry.
Dip both sides of eggplant slices in flour, followed by egg, lastly in the panko flakes
Fry in oil until brown in color
Remove to cool
Slice focaccia, drizzle balsamic oil on both pieces
Spread burrata and top with one slice of eggplant. Drizzle with balsamic.
Add Porteño peppers and arugula to finish
Ingredients:
Focaccia loaf
1 Eggplant
3 Eggs
1 Cup Flour
1 Cup Panko Flakes
Burratta
Balsamic oil
Arugula
Porteño peppers (can sub roasted bell peppers)
Pro-Tip: The Argentian Porteño Peppers we use, are local to Southern California & sold at our local farmers market in Irvine Great Park. Their site is here if you are local! Highly recommend their packaged empanadas as well, which are easily made at home with an air fryer, or oven, after a quick egg wash.
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