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Fried Eggplant Sandwich with Harissa

Michael Symon
  • 300 minutes
  • Serves

INGREDIENTS

1/4 cup

vegetable oil

1/2 cup

flour

2

eggs (beaten)

2 cups

panko breadcrumbs

8

slices eggplant (peeled, 1/2 inch-thick slices)

8 oz

fresh mozzarella (thinly sliced)

1/2 cup

basil leaves

4 tsp

red harissa (store-bought)

4

soft brioche style buns (horizontally split in half)

kosher salt and freshly ground black pepper