1 large eggplant, sliced lengthwise or as medallions
1/3 to a 1/2 cup of flour
1-2 large eggs
3/4 Cup or more of Panko breadcrumbs
2-4 Tbsp Spicy Calabrian Pesto Olive Oil
Salt & Pepper
Fresh bread, sourdough is a great choice!
For Whipped Feta
1/2 block of feta
1 Tbsp Lemon Olive Oil
1 Tomato, sliced
Spinach or lettuce
Any other toppings of choice
Take your slices (about 1/4 of an inch thick) of eggplant and salt both sides to pull out the moisture and bitterness. Let sit for 15 minutes.
While those sit, whip the feta and lemon olive oil together with an electric whisk. Set aside.
Preheat your cast iron pan to medium high heat with the Calabrian Pesto Olive Oil in the pan. (You may have to add a little more oil as you go along)
Put together a dredging station: flour, beaten egg(s), and breadcrumbs. Blot down the excess moisture from the eggplant, then lay a slice in the flour, then the egg (let excess egg drip off), then cover well with the breadcrumbs. (Note: you don't have to do this step if you don't want to. Even frying the eggplant on its own is fine)
Place the slice in the pan, and let it cook for about 5 minutes aside or until the breadcrumbs get nice and golden brown. Repeat for all slices.
Warm up your bread, and make the sandwiches with a layer of the whipped feta, the eggplant slice, and whatever toppings of your choice. Enjoy!
Makes 2-4 sandwiches.