Fried eggplant, spicy molasses refried beans, rajas, avocado, pickled red onion, lettuce and cilantro.
To fry eggplants, start by salting slices lightly and letting them rest between paper towels for at least 15 minutes or so before pressing down to remove excess moisture and air pockets.
I bread my eggplant slices in a simple flour slurry followed by crunchy pank-style bread crumbs.
Get a good coat!
You want a nice even coating so the eggplant gets crisp on all sides.
Fry, fry away.
Fry the eggplant slices in a single layer in hot vegetable oil.
GB & D
Golden brown and delicious is what you're looking for.
Ready to assemble
Have all your ingredients ready to assemble so that everything stays fresh and you can work quickly and efficiently.
Once your ingredients are stacked, close'er on up!
If you want a pambazo, transfer the sandwich to a bowl of sauce and cover it on all sides.
You'll need a panini press for this, or you can fake it with a couple of pre-heated cast iron pans, placing the sandwich in one and pressing down with the other, flipping the sandwich until nicely browned on both sides.
Lunch is served.