The Frankies’ Fried Eggplant Sandwich | Recipe Cart
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 — an
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Cooking tools:
- Mandoline
- Cooling rack
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Paper towel
- Chef's knife
- Cutting board
- Skillet
- Whisk
- Oven
- Baking pan
- Measuring cup
- Measuring spoon
- Spoon
- Bread knife
Ingredients
- 1 1/2 cups extra-virgin olive oil
- 6 garlic cloves, peeled
- Pinch red chile flakes
- 2 (28-ounce) cans whole, peeled tomatoes
- 1 teaspoon coarse kosher salt, more as needed
- 5 small Italian eggplants (2 pounds)
- 4 large eggs
- 6 tablespoons ground Parmigiano-Reggiano, more as needed
- 6 tablespoons ground pecorino Romano, more as needed
- 1 very large or 2 medium ciabatta loaves, for serving
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