Crunchy Eggplant Po'Boy with Herb Remoulade Slaw
Enjoy a crispy, breaded eggplant filling balanced with a zesty herb remoulade slaw in a crusty baguette. This mouthwatering recipe combines crunchy textures and savory flavors, creating a delightful vegetarian twist on the classic po'boy sandwich.
ingredients
- 1 large eggplant
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh herbs (such as parsley, dill, and chives)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 4 crusty baguettes
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Slice the eggplant into 1/2-inch thick rounds. Sprinkle salt on both sides and let sit for 10 minutes to remove excess moisture. Pat dry with paper towels.
- 3.
In separate bowls, place flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and pepper.
- 4.
Dip each eggplant slice into the flour, then the egg, and coat with the breadcrumb mixture. Place on a baking sheet.
- 5.
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded eggplant slices until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
- 6.
In a bowl, combine mayonnaise, Dijon mustard, lemon juice, and fresh herbs to make the remoulade sauce. Season with salt and pepper.
- 7.
In a separate bowl, toss shredded cabbage, shredded carrots, and red onion. Add half of the herb remoulade sauce and mix well.
- 8.
Slice the baguettes lengthwise, without cutting all the way through, and spread the remaining remoulade sauce on the insides.
- 9.
Arrange the crispy eggplant slices on the bottom half of each baguette, then top with the herb remoulade slaw. Close the sandwiches and press gently to combine the flavors.
- 10.
Serve the Crispy Eggplant Po'Boy with Herb Remoulade Slaw immediately and enjoy!
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