The po’ boy is a New Orleans sandwich classic, traditionally piled high with fried seafood or roast beef on crisp French bread. This vegetarian version swaps in golden, crunchy fried eggplant and a zesty remoulade sauce, delivering all the satisfying crunch and bold flavor of the original. It’s a hearty, messy, and utterly delicious sandwich that even dedicated carnivores will love.
Ingredients
- 1 large eggplant (about 1 lb / 450 g), sliced into 1/2-inch (1.25 cm) rounds
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
- 1 cup (120 g) all-purpose flour
- 1 cup (120 g) cornmeal (fine or medium grind)
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) salt, plus more for salting eggplant
- 1/2 tsp (2.5 g) black pepper
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 4 (6-inch / 15 cm) French bread rolls or po’ boy loaves, split
- 1 cup (240 ml) remoulade sauce (store-bought or see below)
- 2 cups (80 g) shredded lettuce (iceberg or romaine)
- 2 medium tomatoes, sliced
- 1/2 cup (120 ml) pickled jalapeños (optional)
- For the remoulade (if making from scratch):
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (15 ml) hot sauce (e.g., Tabasco)
- 1 tsp (5 ml) Worcestershire sauce (vegetarian-friendly, if desired)
- 1 tbsp (15 ml) lemon juice
- 2 green onions, finely chopped
- 1 celery stalk, finely minced
- 1/4 tsp (1.25 g) salt
Instructions
- Place the eggplant slices in a colander and sprinkle generously with salt. Let sit for 20 minutes to draw out excess moisture. Rinse well and pat dry with paper towels.
- While the eggplant drains, make the remoulade (if using). In a small bowl, combine mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, lemon juice, green onions, celery, and salt. Mix well, cover, and refrigerate until ready to use.
- Set up a dredging station: place the buttermilk in a shallow bowl. In another shallow bowl, whisk together the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.
- Heat about 1 inch (2.5 cm) of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a small piece of bread dropped in should sizzle and brown in about 30 seconds.
- Working in batches, dip each eggplant slice into the buttermilk, letting excess drip off, then coat thoroughly in the flour-cornmeal mixture. Shake off any excess.
- Carefully place the coated eggplant slices into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. Drain on a wire rack or paper towel-lined plate. Repeat with remaining eggplant.
- To assemble the sandwiches, spread a generous amount of remoulade sauce on both cut sides of each roll. Layer the fried eggplant slices on the bottom half, then top with shredded lettuce, tomato slices, and pickled jalapeños (if using).
- Close the sandwiches, press down gently, and serve immediately.
Tips
- Salting the eggplant is crucial: It removes bitterness and prevents the breading from becoming soggy. Don’t skip this step.
- Keep the oil at the right temperature: If the oil is too cool, the eggplant will absorb oil and become greasy. Use a thermometer for best results.
- For a lighter version: You can bake the breaded eggplant at 425°F (220°C) for 20-25 minutes, flipping halfway, instead of frying. The texture will be less crispy but still delicious.
- Make the remoulade ahead: It can be made up to 3 days in advance and stored in the fridge, allowing the flavors to meld.
Serving Suggestions
Serve the po’ boys with a side of hot sauce, pickles, and a bag of chips or a simple coleslaw. For a true New Orleans experience, pair with a cold glass of sweet tea or a lemonade.
Variations
- Fried Green Tomato Po’ Boy: Replace the eggplant with thick slices of green tomatoes. No need to salt them; just dredge and fry as directed.
- Mushroom Po’ Boy: Use large portobello mushroom caps, sliced, instead of eggplant. They have a meaty texture and hold up well to frying.
- Spicy Remoulade: Add an extra tablespoon of hot sauce or a pinch of cayenne to the remoulade for more heat.
- Add Cheese: Melt a slice of provolone or Swiss cheese over the hot eggplant before assembling.
Storage and Reheating
Assembled po’ boys are best eaten immediately, as the bread can become soggy. If you have leftover fried eggplant, store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, until hot and crispy. The remoulade sauce can be refrigerated for up to 1 week.
Frequently Asked Questions
Can I use a different vegetable? Yes, zucchini, summer squash, or even cauliflower florets work well. Adjust cooking times as needed—thinner slices cook faster.
What is a po’ boy roll? A traditional po’ boy is served on a specific type of French bread that is crispy on the outside and soft and airy inside. If you can’t find it, a good-quality French baguette or submarine roll is a fine substitute.
Can I make this gluten-free? Absolutely. Use a gluten-free all-purpose flour blend and gluten-free cornmeal. Make sure your Worcestershire sauce is gluten-free, or omit it.
Is there a vegan option? Yes, use a plant-based buttermilk (e.g., unsweetened almond milk with a splash of vinegar) and a vegan mayonnaise for the remoulade. The rest of the ingredients are already vegan.
How do I keep the bread from getting soggy? Spread the remoulade sauce on the bread as a barrier, and don’t over-saturate the eggplant. Also, assemble the sandwiches right before serving.
Can I fry the eggplant in advance? Fried eggplant is best fresh, but you can fry it a few hours ahead and keep it warm on a baking sheet in a 200°F (93°C) oven. Reheat at 375°F (190°C) for a few minutes before assembling.
Related
- Maple Syrup RO System: How It Works & DIY Setup
- Maple Syrup Packets: How to Use Them
- Maple Syrup Pans: How to Choose, Use & Care
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).