Baked Eggplant Sandwich & Zucchini Curly Fries with Basil Aioli

Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

I love eggplant but I understand that some people may be on the fence about it. There is the potential slime factor and sometimes it has the tendency to get a little chewy and bitter but not if you make it like this. This is my favorite way to eat eggplant. Crispy on the outside, tender in the middle and seasoned just right. I could eat them right out of the oven like this and together with the garlic and basil dip it’s amazingly good. Put the whole thing between two slices of bread and you’ve got one helluva sandwich. Oh yes and these ‘fries’ are my new favorite way to eat zucchini. Totally crispy – flavorful and fun to eat.

Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli
  • Step 1

    Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

    Cut zucchini into thin strips using a vegetable peeler, julienne peeler or veggie noodle maker. Coat them with egg and then toss them in bread crumb mixture.

  • Step 2

    Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

    Bake the zucchini fries on 400 F near middle rack for 20 minutes until brown and crispy.

  • Step 3

    Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

    Salt eggplant slices and let drain. Dry well. Coat in egg then coat in bread crumb mixture. Drizzle with olive oil. Bake at 400 F between middle and bottom rack.

Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli Baked Eggplant Sandwich & Zucchini Curly Fries with Garlic, Basil Aioli

 

Print Recipe


Ingredients for the Eggplant & Fries

1 eggplant

1 zucchini

3 eggs

2 cups panko breadcrumbs

1/2 cup flour

1 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon curry or all natural taco seasoning

salt and pepper

 

Ingredients for the Aioli

1 cup Greek yogurt

2 tablespoons mayonnaise (optional)

3 garlic cloves, pressed

3 handful basil

fresh ground pepper

 

Ingredients for Sandwich Assembly 

tomato

bread of your choice

mozzarella

basil leaves and/or other greens of your choice

 

Directions 

Start by slicing and salting eggplant. Let drain for 15 minutes while you work on the next steps. Slice zucchini with your favorite veggie peeler. Coat in egg and then coat with dry flour / spice mixture. Spread veggie noodles out on parchment papered baking sheet. Bake for 20 minutes until crispy on 400 F. Coat the eggplant the same way you coated the veggie noodles and bake. While the vegetables are baking make the yogurt spread. Combine all the ingredients in food processor or finely chop basil and press garlic and mix together. Assemble sandwich and enjoy.

  • Emily Stoffel

    Hello there! Just found you through Pinterest, and I am so smitten! Your blog is beautiful, the photography stunning and yet completely easy and real…and I have a super, suuuuper, almost mushy soft spot for eggplant. I am so sold. Side note: I just completed a road trip through the South and stayed a night in Charlotte. Wish I would have known you then! I could have used some local foodie recs. ;)

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Hey Eggplant Sister! Thanks so much for this sweet comment – made my day! Next time you’re passing through give me a shout! :)

  • Taryn

    Thank you for leaving the unnecessary personal story out of your food blog. Sandwich looks delicious

  • Shelly West

    Zucchini curly fries?!! I am SO sold – can’t wait to try them! Also, beautiful photos!

    Shelly @ Vegetarian ‘Ventures

  • jean yates

    Looks super fun!