Crispy Eggplant Torta
When was the last time you had a delicious, loaded, and filling vegan sandwich? … Yeah, let’s change that!
Packed with flavor, this Crispy Eggplant Torta recipe will have you saying to yourself “I think I wanna be a sandwich person” with every bite you take. For a sandwich, this dish is a bit of a commitment, but I promise you it is SO worth it!
Traditionally, tortas are made with various meats and cheeses and are a staple in any Mexican household. This vegan twist to the classic is so delicious and you really can get creative with this one with your own add-ins! Instead of carne asada, chicken, beef, or chorizo, we’re using a super yummy fried eggplant. Eggplant can be such a great meat alternative and is filled with vitamins and nutrients so it really is a win-win for everyone.
You can assemble your torta with any ingredients of your choice. I chose to smother one side of the bread with refried beans and the other side with a creamy chipotle cashew sauce. There is so much to enjoy about this Crispy Eggplant Torta, I know you’ll love it too!
PREP TIME
10min
COOK TIME
30min
TOTAL TIME
40min
INGREDIENTS
- 1 Eggplant
- 1/3 Cup Bread Crumbs (gluten free optional)
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Tbsp Dried Oregano
- 1 Tsp Paprika
- 1/4 Cup Flour
- 1/3 Cup Non Dairy Milk
- Salt & Pepper
- High Heat Oil for Pan Frying (I use Avocado Oil)
Other Ingredients
- Bolillo or Telera Bread (gluten free optional)
- Refried Beans
- Tomato
- Avocado
- Vegan Cheese of Choice
- Red Onion
- Vegan Mayo (Regular or Chipotle Mayo)
EQUIPMENT
- 1 Medium Sized Pan
- 1 Medium/Small Bowl
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
Eggplant
- Cut off the top of the eggplant. Use a peeler to remove the skin. Cut the eggplant lengthwise into ½-inch thick slices. Sprinkle both sides of each eggplant slice with salt. Line a rimmed sheet pan or plate with paper or kitchen towels. Top with another layer of kitchen or paper towels. Let the eggplant slices sit for 30 minutes.
- Meanwhile, prepare the dredging station: Place the flour on a plate; season with a pinch of salt. In a shallow bowl, add non dairy milk, add pinch of salt and whisk.
- Add the bread crumbs to a plate then add ground black pepper, dried oregano, garlic powder, paprika, onion powder, and 1/4 teaspoon salt. Mix together.
- In a large cast-iron skillet, add the high heat oil and turn heat to medium low.
- While the oil is heating up, bread the eggplant slices: Dry each one with a paper towel or kitchen towel. Dredge both sides in the flour, then the non dairy milk, then the seasoned bread crumbs.
- Cook for 2 to 3 minutes per side, until deeply golden brown.
- Transfer the just-fried eggplant to a paper towel–lined plate to soak up any extra grease, then transfer to a wire rack to stay crispy.
- Fry the remaining eggplant slices in the same way.
Assemble Torta
- Spread vegan butter or vegan Mayo on both sides of the bread and toast on pan. Assemble your torta with your ingredients of choice. I smothered one side of the bread with refried beans and other side with Chipotle cashew sauce.
- Assemble with eggplant, tomato, avocado, onion, salsa and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
