I’m sharing my Crispy Eggplant Sandwich, made with breaded eggplant, lettuce, tomato, and a spicy harissa mayo, plus a pantry tweak you won’t expect.

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I love flipping a classic into something that bites back. My Vegetarian Eggplant BLT Sandwich with Harissa Mayo puts breaded eggplant front and center, crisped until it sings, and a smear of harissa paste to give it that unexpected spicy lift.

I wanted bold textures and a little attitude so every mouthful wakes you up, not just comforts you. This one quickly became a go to among my Vegetarian Blt Sandwiches, and honestly it reads like a Crispy Eggplant Sandwich with personality.

Try one bite and you’ll probably wonder why you waited so long, I know I did.

Ingredients

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Eggplant, fiber rich and savory, soaks up oil and flavor, kinda meaty.
Panko, super crunchy, gives crispy texture, fewer heaviness than regular crumbs.
Parmesan, salty umami, adds protein and richness, use sparingly if watching sodium.
Harissa, spicy North African paste, adds heat and smoky sweetness, a little goes far.
Mayonnaise, creamy fat and calories, carries harissa, makes sandwich rich and smooth.
Tomatoes, juicy, bring acidity and freshness, vitamin C and bright flavor, messy sometimes.
Lettuce leaves, crunchy low calorie bite, add cool texture and leafy freshness.
Bread or ciabatta, carbs that soak up mayo and juices, pick hearty loaf.

Ingredient Quantities

1 large eggplant (about 1 to 1.5 lb)

1 cup all purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese (optional)

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

3 tablespoons olive oil

8 slices sandwich bread or 4 ciabatta rolls

8 large lettuce leaves (romaine or iceberg)

2 large ripe tomatoes

3/4 cup mayonnaise

1 to 2 tablespoons harissa paste

1 teaspoon lemon juice

1 small garlic clove

Flaky sea salt (optional)

How to Make this

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1. Slice the eggplant into about 1/2 inch rounds, sprinkle both sides with 1 teaspoon kosher salt and let them sit 15 to 20 minutes to draw out bitterness and excess moisture, then rinse briefly and pat very dry with paper towels.

2. Set up a dredging station: shallow bowl with 1 cup flour, another with 2 beaten eggs, and a third with 1 cup panko mixed with 1/2 cup grated Parmesan (if using), 1 teaspoon smoked paprika, 1/2 teaspoon black pepper and a pinch of kosher salt.

3. Dredge each eggplant slice in flour, shake off excess, dip in the beaten eggs, then press into the panko mixture so they are well coated; press hard so the crumbs stick, that makes them extra crunchy.

4. Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking. Fry the slices in batches so they dont touch, about 3 to 4 minutes per side, until deep golden and tender. Add a splash more oil if pan looks dry.

5. Transfer cooked eggplant to a paper towel lined plate to drain and keep warm in a low oven if you want while finishing the rest.

6. Make the harissa mayo: in a small bowl mix 3/4 cup mayonnaise with 1 to 2 tablespoons harissa paste (start with 1), 1 teaspoon lemon juice and 1 small minced garlic clove. Taste and adjust salt or harissa amount, remember it gets spicier as it sits.

7. Toast 8 slices sandwich bread or split and toast 4 ciabatta rolls in a toaster or skillet with a little olive oil until golden. A quick toast stops the bread from getting soggy from the mayo.

8. Slice 2 large ripe tomatoes and pat them dry so they dont water down the sandwich. Tear or wash 8 large lettuce leaves and dry them.

9. Assemble: spread harissa mayo on both sides of each bread slice or roll, layer lettuce, tomato slices (sprinkle a little flaky sea salt if you like), then stack the warm breaded eggplant. Add extra mayo if you want more heat.

10. Press sandwiches gently, cut in half and serve right away while the eggplant is crisp. Leftover mayo makes a great dip for fries.

Equipment Needed

1. Sharp chef’s knife
2. Cutting board
3. Three shallow bowls or wide plates (for flour, eggs, panko mix)
4. Measuring cups and measuring spoons
5. Whisk or fork (for beating eggs and mixing mayo)
6. Large heavy skillet (cast iron or nonstick)
7. Tongs or a sturdy spatula, dont use metal on nonstick pans
8. Plate lined with paper towels (for draining fried eggplant)
9. Small bowl and spoon for mixing the harissa mayo
10. Toaster or extra skillet to toast the bread

FAQ

Q: Do I need to salt the eggplant before breading? A: You don't have to, but salting helps pull out bitter juices and keeps the slices from soaking up too much oil. Slice, sprinkle kosher salt, let sit 15 to 30 minutes, then pat dry (rinse if you like). If the eggplant looks young and fresh you can skip this step.

Q: Can I bake or air fry the eggplant instead of pan frying? A: Yes. For the oven preheat to 425 F, brush both sides with oil and bake 20 to 25 minutes flipping once until golden and crisp. For an air fryer try 400 F for 10 to 15 minutes, flip halfway and spray lightly with oil.

Q: How spicy is the harissa mayo and can I change the heat? A: Harissa varies by brand but 1 tablespoon gives a mild kick, 2 makes it noticeably spicy. Mix, taste, then add more if you want. No harissa? Use smoked paprika plus a little hot sauce or chili paste.

Q: Can I make this vegan or gluten free? A: Yes. Use vegan mayo and vegan Parmesan, swap eggs for flax or aquafaba, and use gluten free flour and panko. The coatings might be a bit more fragile so press firmly and chill the slices a few minutes before cooking.

Q: What's the best bread and any assembly tips to avoid soggy sandwiches? A: Use sturdy bread like ciabatta or thick sandwich bread and toast it. Spread harissa mayo on both slices so the bread gets a moisture barrier, put lettuce on one side first to protect it, then eggplant and tomato. Assemble just before eating for best texture.

Q: How should I store leftovers and reheat them? A: Store components separately in the fridge up to 2 to 3 days. Reheat eggplant in a 350 F oven for 8 to 12 minutes or in the air fryer 5 to 7 minutes to re-crisp. Avoid making the sandwich ahead of time or it will get soggy.

Vegetarian Eggplant BLT Sandwich With Harissa Mayo Recipe Substitutions and Variations

Eggplant: swap with thick sliced portobello mushrooms, zucchini rounds, or marinated tempeh if you want more protein — portobello gives a meaty bite, zucchini cooks faster, tempeh holds up well to breading.
Panko breadcrumbs: use regular breadcrumbs, crushed cornflakes, or almond meal for a gluten free crunch, just press them on the same way.
Parmesan cheese: replace with grated Pecorino or Asiago for similar salty tang, or nutritional yeast if you want a dairy free/vegan option.
Harissa paste: mix sriracha with smoked paprika and a little olive oil, or use chili garlic sauce plus a pinch of cumin and coriander, or store bought harissa powder rehydrated with oil.

Pro Tips

1) Salt and press longer than you think, then dry like crazy. Letting the eggplant sit 30 to 40 minutes and really squeezing or pressing between towels gives you less water and way better crunch, otherwise the coating gets soggy fast.

2) Make the crust stick and stay crunchy by adding a little cornstarch to the flour and chilling the breaded slices for 10 minutes before frying. Press the panko on hard so it bonds, and that quick chill helps the crumbs not fall off when they hit the oil.

3) Keep the oil steady, dont overcrowd the pan, and wipe out burned crumbs between batches. Use a heavy pan for even heat and aim for about 350 to 375 F so the outside browns without the inside going mushy. If the oil cools down too much the crust soaks fat and thats gross.

4) Stop sogginess at assembly. Toast the bread and spread the mayo on both sides as a moisture barrier, pat tomato slices very dry, and hold the cooked eggplant on a wire rack in a low oven so it stays crisp while you finish everything. Start with less harissa in the mayo, taste after a few minutes, then add more because the heat gets stronger as it sits.

Vegetarian Eggplant BLT Sandwich With Harissa Mayo Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Crispy Eggplant Sandwich, made with breaded eggplant, lettuce, tomato, and a spicy harissa mayo, plus a pantry tweak you won’t expect.

Servings

servings

Calories

950

kcal

Equipment: 1. Sharp chef’s knife
2. Cutting board
3. Three shallow bowls or wide plates (for flour, eggs, panko mix)
4. Measuring cups and measuring spoons
5. Whisk or fork (for beating eggs and mixing mayo)
6. Large heavy skillet (cast iron or nonstick)
7. Tongs or a sturdy spatula, dont use metal on nonstick pans
8. Plate lined with paper towels (for draining fried eggplant)
9. Small bowl and spoon for mixing the harissa mayo
10. Toaster or extra skillet to toast the bread

Ingredients

1 large eggplant (about 1 to 1.5 lb)
1 cup all purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese (optional)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
8 slices sandwich bread or 4 ciabatta rolls
8 large lettuce leaves (romaine or iceberg)
2 large ripe tomatoes
3/4 cup mayonnaise
1 to 2 tablespoons harissa paste
1 teaspoon lemon juice
1 small garlic clove
Flaky sea salt (optional)

Directions

Slice the eggplant into about 1/2 inch rounds, sprinkle both sides with 1 teaspoon kosher salt and let them sit 15 to 20 minutes to draw out bitterness and excess moisture, then rinse briefly and pat very dry with paper towels.
Set up a dredging station: shallow bowl with 1 cup flour, another with 2 beaten eggs, and a third with 1 cup panko mixed with 1/2 cup grated Parmesan (if using), 1 teaspoon smoked paprika, 1/2 teaspoon black pepper and a pinch of kosher salt.
Dredge each eggplant slice in flour, shake off excess, dip in the beaten eggs, then press into the panko mixture so they are well coated; press hard so the crumbs stick, that makes them extra crunchy.
Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking. Fry the slices in batches so they dont touch, about 3 to 4 minutes per side, until deep golden and tender. Add a splash more oil if pan looks dry.
Transfer cooked eggplant to a paper towel lined plate to drain and keep warm in a low oven if you want while finishing the rest.
Make the harissa mayo: in a small bowl mix 3/4 cup mayonnaise with 1 to 2 tablespoons harissa paste (start with 1), 1 teaspoon lemon juice and 1 small minced garlic clove. Taste and adjust salt or harissa amount, remember it gets spicier as it sits.
Toast 8 slices sandwich bread or split and toast 4 ciabatta rolls in a toaster or skillet with a little olive oil until golden. A quick toast stops the bread from getting soggy from the mayo.
Slice 2 large ripe tomatoes and pat them dry so they dont water down the sandwich. Tear or wash 8 large lettuce leaves and dry them.
Assemble: spread harissa mayo on both sides of each bread slice or roll, layer lettuce, tomato slices (sprinkle a little flaky sea salt if you like), then stack the warm breaded eggplant. Add extra mayo if you want more heat.
Press sandwiches gently, cut in half and serve right away while the eggplant is crisp. Leftover mayo makes a great dip for fries.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.