Eggplant Sandwich for me and my Blog

fried eggplant sandwiches

Fried Eggplant Sandwich. Don’t resist it and don’t pretend like you don’t like eggplant. This sandwich will prove you wrong in that regard. It may just prove me wrong too (in another regard). But you’ll have to read on to understand what I mean.

Sippity Sup turns six years old in just a few months. I’m honestly surprised that it has lasted so long. I’m even more surprised by all the wonderful things that have come out of it. Namely, I’m a heck of a better cook than I used to be. But more unexpectedly I have blog friends that became life friends. I’ve developed a certain confidence in myself, and in my point of view. Oh, and I wrote two books, with a third and (maybe) a fourth brewing.

But what has this to do with a fried eggplant sandwich? Well, as is my way, whenever I decide to do something I always jump in with both feet. It’s just the way I am. Especially with something I love whole-heartedly and unabashedly. I love a fried eggplant sandwich (yes I do) and I will get to it momentarily.

Today I thought I’d share something that may or may not be obvious about myself. The people I love and the important things in my life and are very carefully chosen. Oftentimes this makes me hard to get to know. This means I’m not popular on Pinterest (in fact I don’t even get Pinterest) and I have been accused of being standoffish and snobbish IRL. I prefer to think I am prudent and purposeful (and maybe a little shy). But that may just be semantics– who knows.

However, my enthusiasm for Sippity Sup sorta surprised me. It came upon me very quickly. So, once I decided to love Sippity Sup I knew I would make sacrifices to keep it happy and well-fed. I am also a natural caregiver…

So in the care and feeding of Sippity Sup, I found that my kitchen choices and the style of foods I wanted to feature here began to change. Instead of thinking what would I like to cook or eat? I began to run every food choice through a Sippity Sup filter. Because not every recipe or every food fits Sippity Sup. I have to make editorial decisions in order to keep the look and feel of the blog authentic to its voice.

Wine Pairing

2009 Col d’Orcia “Banditella” Rosso di Montalcino 

Piedmont Italy
The Col d’Orcia Banditella Rosso di Montalcino is a deep ruby color, but this four-year-old is showing some signs of age through a slight pixelation at the rim. A waft of alcohol delivers a basket of cherries, plums, stewed fruits, earth and savory dry herbs to the nose. Shapely legs dripping down the glass confirm its high alcohol content. […]
Ken Eskenazi

Price $30

Pairs well with spicy Italian food, grilled steak, grilled portabello mushrooms over polenta, and stewed rabbit ragù over pappardelle

One of the most important decisions I made about the tone and style of Sippity Sup was to try and present food that suits the way people eat these days. But I did not want to be obsessed with “healthy recipes” or follow “food fads” too obsessively. Besides, I refuse to entirely set aside the very things that make eating such a pleasure (cream, butter, eggs, cheese, red meat, alcohol, fried food, etc). After all, these are the building blocks of excellence when it comes to cooking. Still, I wanted to set some balance and moderation in this department. Because I believe in balance and moderation– even when I am jumping into something I love with both feet first.

Fried Eggplant Sandwich

Which almost brings me to this fried eggplant sandwich. It’s an example of what I consider a culinary pleasure. But I can see how Pinterest might not embrace it.

Before this blog, I enjoyed thumbing through a million magazines and cookbooks looking for a recipe to pop out at me and demand to be made. I generally remained fairly loyal to the author’s intention and only made a few minor changes. I guess this is how I “learned” to cook. Because, as I have said I am not a chef. I have no formal training.

I also have no formal training in blogging. Who does? It’s a learn as you go endeavor. Well after six years of blogging I find myself thinking about throwing in the towel. Blogging has changed so much.

Just so you know. If I do cut the throat of this little blog, it won’t be just yet. I’m not a rash person and I’m very loyal. Fiercely loyal. So a change like that won’t come easily. But the idea is dancing around the edges of my brain.

Also, I promise you I’m not writing this to force you into validating me in any way. Don’t bother to praise me or tell me how much I’d be missed. I know I’d be missed by the very fact that I would miss blogging. Still, my brain dances…

This is why I chose this fried eggplant sandwich today. It’s not gluten free. It’s not vegan. It’s not wrapped up in a pretty bow. There’s no quinoa. I didn’t even put it on a Pinterest-friendly red plate. In fact, I can’t even think of one tag that will help this (totally delicious) eggplant sandwich draw viewers. After all, it’s fried. Fried! People will hate it. But you know what? This fried eggplant sandwich just might make me want to eat on and just keep blogging.  GREG

eggplant sandwich

Fried Eggplant Sandwiches 

Print This Recipe Total time Yield 4Source Inspired by CIA GreystonePublished
fried eggplant sandwiches


  • 1 large globe eggplant
  • ½ cup olive oil (or more as needed)
  • 4 ounce feta cheese (crumbled)
  • 2 large eggs (beaten)
  • 1 cup panko breadcrumbs
  • 4 pinch salt


Slice both ends off the eggplant and discard them. Cut the remaining eggplant into 8 slices approximately ½‑inch thick; set aside.

Heat about half the olive oil in a large heavy bottomed or cast iron skillet set over medium heat until the oil shimmers and is nearly smoking. Fry the eggplant slices in 2 batches until nicely browned on both sides and softened somewhat. Don’t cook them until they’re mushy however. Drain the browned slices on a paper towel lined plate. Carefully add the remaining oil to the skillet. There should be a scant 1/8‑inch slick of oil in the pan. If not add a bit more as needed.

Place about ¼ of the crumbled feta on each of 4 browned eggplant slices, then top them sandwich style with the remaining slices. Match them up sizewise as well as possible.

Working one at a time, dip each eggplant sandwich in the beaten egg, then coat them with panko; set aside.

Once the oil is hot again, gently brown the sandwiches in the hot oil on both sides; about 2 to 3 minutes per side. Give each sandwich a pinch of salt then drain them on a paper towel lined plate a few moments. Once they have cooled enough to handle them (but are still hot) carefully wrap them in parchment sleeves. This will make them easier to eat, as fried eggplant can be quite soft. Serve immediately.