Eggplant Po’ Boy Hoagie

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Ingredients

  • 2 (3/4-lb) eggplants (try graffiti eggplant, which is beautiful and has great texture)
  • 5 teaspoons kosher salt, divided
  • 1/2 cup distilled white vinegar
  • 1/4 cup water
  • 2 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 1 small fresh jalapeño, halved
  • 1 teaspoon sugar
  • 1/4 cup chopped pitted black olives
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped seedless cucumber
  • 1/2 cup chopped tomato
  • 1/4 cup chopped radishes
  • 1/2 cup torn basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups plain fine dry bread crumbs
  • 1/4 cup vegetable oil, divided
  • 2 (6-inch) hoagie rolls, split and toasted

Description

Marrying Two New Orleans Classics—the Po’ Boy And The Muffuletta, It&8217;s Battered, Fried, And Piled With A Relish Of Olives, Vegetables, And Pickled Eggplant.

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