Recipe from Frankies Spuntino
Adapted by Melissa Clark
Updated Oct. 16, 2023
- Total Time
- 3 hours 20 minutes
- Rating
- 4(341)
- Notes
- Read community notes
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable. And now you can make it at home. It’s not a sandwich to make on a whim. It takes a while to set up. But if you plan ahead — the eggplant can be cooked a few days in advance — you’ll be in for a feast. —Melissa Clark
Featured in: The Secret to a Crisp and Tender Eggplant Sandwich
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Ingredients
Yield:6 servings
- 1½cups extra-virgin olive oil
- 6garlic cloves, peeled
- Pinch red chile flakes
- 2(28-ounce) cans whole, peeled tomatoes
- 1teaspoon coarse kosher salt, more as needed
- 5small Italian eggplants (2 pounds)
- 4large eggs
- 6tablespoons ground Parmigiano-Reggiano, more as needed
- 6tablespoons ground pecorino Romano, more as needed
- 1very large or 2 medium ciabatta loaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
809 calories; 64 grams fat; 12 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 7 grams polyunsaturated fat; 44 grams carbohydrates; 10 grams dietary fiber; 14 grams sugars; 19 grams protein; 1227 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large deep saucepan over medium low heat, combine ¼ cup oil and garlic. Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes. Stir in chile flakes; cook 30 seconds.
Step
2
While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. Remove tomatoes’ firm stem ends and any basil leaves packed into the can. Stir crushed tomatoes and salt into pot. Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. Cool.
Step
3
Line a large, rimmed baking sheet with parchment or paper towels. Trim stem end from eggplants; peel and discard skin. Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on prepared baking sheet. Sprinkle both sides of eggplant slices with salt. Let stand 10 minutes. Pat eggplant dry with paper towels.
Step
4
Line another rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat ½ cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
Step
5
In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino. Add ¾ cup oil to the skillet and return to medium-high heat until oil is sizzling.
Step
6
Working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. If it falls off, the oil isn’t hot enough.
Step
7
Heat oven to 350 degrees. Spread ½ cup tomato sauce in the bottom of a 9-inch square baking pan. Arrange eggplant over the bottom of pan in a tight, even layer. Top with ⅓ of the remaining combined cheeses. Repeat layer of sauce, eggplant and ⅓ of cheese. Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving). Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes. Remove from oven; Spoon additional sauce over top, and garnish with additional cheese. Cool for at least 20 minutes.
Step
8
Cut eggplant into six equal pieces. Cut ciabatta into six pieces equal to the size of the eggplant servings. Split each portion of the ciabatta horizontally and toast. Sandwich eggplant portions between bread and serve.
Ratings
4
out of 5
341
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Cooking Notes
Brian
Recipe calls for slicing eggplant at 3/16", while Castronovo says 1/2" in the video. Which is right? 3/16 is super thin...
Berber
Made this a couple of nights ago to rave reviews; but given the work involved its a good thing! One thing to keep your eye on is the amount of oil that the Eggplant absorbs.. particularly during that first fry. I probably left them in too long (although it sure didn't feel that way), and ended up using much more oil than suggested. Probably better to do around 10-15 seconds a side rather than up to 30.
Irka
This is a lot of work and a lot of oil. There's a SouthWest Diet recipe where you roast the eggplant slices in the oven adding the sauce and cheese toward the end. You could then put these slices into the ciabatta. It won't be battered but it will be lighter.
Patricia P
The purpose of the salt if to draw the water out of the eggplant so it is less soggy. I've been doing this for years & have never had it effect the taste of the eggplant. Believe the instructions should be clarified to read "wipe the eggplant free of all salt with a paper towel". I think the instructions calling for you to "pat eggplant dry with paper towels" is misleading.
Mark
Dear Melissa,this looks so good!
! I will definetly try them home! Any idea how they make this crunchy flat bread?
B/R from Germany
Walter
Hard as this is for me to admit (as a profound fan of both eggplant and sandwiches) this may, indeed, be the best eggplant sandwich yet developed. To expand, it may be the best eggplant recipe yet developed. It certainly is as good a reason for building a greenhouse to grow eggplant through the winter I have yet encountered. Damn, Melissa, you really drove the ball out of the park with this one! And for those of you who don't have deep-fat fryers? This is your excuse. Double fried eggplant!
Carol
Years ago, health issues required me to severely limit my fat and sodium intake. But I LOVE eggplant parm. I discovered that zapping the eggplant slices in the microwave caused them to sweat, thereby drawing out most of the water. No salt needed. As to the fat, for the initial fry, I would instead slice the eggplant, place on a sheetpan, and either spray or brush the slices with olive oil. Bake until cooked. Then I could proceed with whatever recipe I was using. Delicious!
Tracy
SO delicious! The first bite transported me back into my italian grandparents kitchen. Bravo!
Chef Ned
Really good as eggplant parm, but hard to eat as a sandwich. Why not call it eggplant parm with ciabatta on the side?
ydbp
It's a project but worth every minute. And I always do 3/16". I think the thinness of the slices results in a better bite and chew. Delicious!
miche
Made this on Sunday after weeks of salivating at the thought of it.
I sliced the eggplant freehand and pretty thinly - didn't require a mandolin. The first fry soaks up a ton of oil quickly, the second fry, less so. I only used 1/2 c of oo in the 2nd round, but could've used another 1/4 c the first round. I still question necessity of salting the eggplant. I did it, and result was way too salty. My bad for not getting it all up with a paper towel, I guess. Otherwise, hella good!
Casey Jones
Great and worth the work.
judy
Time & effort to reward ratio (plus the quantity of olive oil) isn't nearly as good as the Jamie Oliver's Eggplant Parmesan recipe (also on NYT recipes). Do a taste test with it on toasted ciabatta and see if you agree.
Amy Christine
This was an incredible dish. A perfect recipe! I made it for a dinner party and everyone raved. I have to admit that I added mozzarella (block not fresh), which made it an even richer dish! I served it on toasted sperlonga bread. Delicious!
Ed
These are really awesome. They take some time, but so so good.
Bobbi
LOL! While the garlic cooks...??? I can never do anything but watch the garlic while it cooks! What's your secret?
Michael Sierchio
I try to avoid tomatoes that have been canned with calcium chloride. It's a firming agent that prevents tomatoes from breaking down during cooking. My favorite brand is not something from Italy, but Bianco diNapoli. Apparently the NY Times agreeshttps://www.nytimes.com/wirecutter/blog/best-canned-tomatoes/
Carajo
This sounds wonderful. I want to go to Frankies Sputino, and have them make it for me!
ed
This is fantastic. Keep your oil hot and the eggplant will fry quickly instead of soaking up all the oil. This is NOT like any baked eggplant recipe. I bake eggplant all the time, but if you bake your eggplant here you are creating a different dish. The richness, flavor, and texture that comes from actually frying both the eggplant "naked" AND THEN in it's eggy "jacket" is what makes this distinctly great.
Gerard
This is good, enjoyed with a Italian hearth bread…
Lisa Amico Kristel
If you're going to use a mandolin, keep the stem end on! It's a built in handle. I'm surprised they fry, dip, and fry again. Seems like the first is an unnecessary step.
Michael Sierchio
Note that these aren't breaded, so the egg batter would burn by the time the eggplant is cooked without the first cooking step. You could use an alternate cooking method for the first step, even (gasp!) microwaving the slices. But the recipe seems well-calibrated and works.
Carol
Years ago, health issues required me to severely limit my fat and sodium intake. But I LOVE eggplant parm. I discovered that zapping the eggplant slices in the microwave caused them to sweat, thereby drawing out most of the water. No salt needed. As to the fat, for the initial fry, I would instead slice the eggplant, place on a sheetpan, and either spray or brush the slices with olive oil. Bake until cooked. Then I could proceed with whatever recipe I was using. Delicious!
rms
Eggplant sandwiches have been in our Italian family for generations. However we dip the eggplant in egg, then in bread crumbs and lightly fried in veg oil. Then it’s baked in oven layering it with tomato gravy and just Parmesan Cheese at 350 for 30 minutes . BEST EATEN COLD on Italian bread. It was one of the sandwiches we brought to the Jersey shore beach. Enjoy!!!!
Janet
This looks wonderful, but why waste extra-Virgin olive oil on frying? Use ordinary olive oil.
Stacy
Has anyone tried skipping the first fry and just batter and fry the eggplant? It was very oily made as directed. Thanks.
Diana Kane
Has anyone tried this in an air fryer?
Deborah
I haven't made the sandwich yet, but after salting the slices as usual, I did use step 5 to fry my eggplants for tonight's dinner--the first and last fry, I must say--and it was excellent. Egg and cheeses, so easy, so delicious!
judy
Time & effort to reward ratio (plus the quantity of olive oil) isn't nearly as good as the Jamie Oliver's Eggplant Parmesan recipe (also on NYT recipes). Do a taste test with it on toasted ciabatta and see if you agree.
Jack C.
You can easily make this recipe with much less oil by grilling the eggplant slices. We make veggies sammies at home all summer grilled eggplant, sometimes with sauce, sometimes without. Plus the eggplant will get the pleasant grilled taste. I am all for fried eggplant, but it soaks-up oil like a sponge.
Jennie
This pleased my family, and marked the first time my daughter not only willingly ate but unabashedly enjoyed eggplant. However, after all the hype, I was underwhelmed. I didn't mind the work of putting it together, but it just didn't blow my mind as I had expected it to. In my book, it would have been improved by more cheese (which I might add to the leftovers).
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