Fried Eggplant Sandwich with Roasted Red Peppers, Greens, & Basil Mayo

For the Sandwich:

1 medium eggplant, sliced into ½-inch rounds

1–2 roasted red peppers, sliced (store-bought or homemade)

2 cups fresh garden greens (spinach, lettuce, or arugula)

4 slices of rustic bread or sandwich rolls

1 tablespoon olive oil

Salt & pepper, to taste

For the Breading:

½ cup flour

2 eggs, beaten

1 cup breadcrumbs (panko or homemade)

½ teaspoon garlic powder

½ teaspoon paprika

For the Basil Mayo:

½ cup mayonnaise

¼ cup fresh basil leaves

1 small garlic clove

1 teaspoon lemon juice

Salt & pepper, to taste

Instructions

Prep the Eggplant:
Sprinkle the eggplant slices with a little salt and let them sit for 10 minutes to draw out moisture. Pat dry.

Bread & Fry:
Set up a breading station — flour, beaten eggs, and breadcrumbs mixed with garlic powder and paprika. Dip each eggplant slice into flour, then egg, then breadcrumbs.
Heat olive oil in a skillet over medium heat. Fry slices until golden brown, about 3–4 minutes per side. Drain on paper towels.

Make the Basil Mayo:
In a food processor or blender, combine mayo, basil, garlic, lemon juice, salt, and pepper. Blend until smooth and bright green.

Assemble the Sandwich:
Lightly toast your bread. Spread basil mayo on each side.
Layer fried eggplant, roasted red peppers, and garden greens.
Press gently and slice in half.