Looking for a recipe that feels like a warm hug on a cold day? Well, this Vodka Eggplant is exactly what your cozy night needs. The creamy vodka sauce melts into the golden, roasted eggplant, creating a dish that is comforting, rich, and, of course, delicious. It’s indulgent without being heavy, warm, silky, and everything your body craves on a cold winter day. This decadent winter comfort is the perfect recipe whether you’re treating yourself, having a quiet date night, or hosting friends/family.

So grab a blanket, pour yourself a glass of wine, and let this dish bring all the cozy vibes straight to your table.

If you try this recipe, post it on IG and tag @zheelicious, so we can all enjoy this comfort meal together!

Ingredients:

Vodka Sauce:

1 1/2 tsp olive oil
1 tbsp red crushed pepper
1 shallot, finely chopped
5 large garlic cloves, crushed or shredded
1 tsp black pepper freshly crushed
1 tube of tomato paste (4.56 oz) I like cento brand
1/2 cup vodka (I used Tito’s)
1 1/2 cups of heavy whipping cream
1 can (16oz. Whole san Marzano tomatoes), crushed by hand. I like the Cento brand.
Salt to taste
Hand full of fresh basil leaves, torn

Eggplant:

1 large Eggplant, sliced thin (long slices, 10 slices)
¾ cup gram flour
1 cup Italian bread crumbs
1 cup mozzarella cheese
1 onions, sliced
1 jalapeño, sliced
1 cup mozzarella cheese
5 sub rolls

Garlic Butter:

½ cup butter
½ tsp olive oil
1 garlic clove, shredded
1 tsp red crushed pepper
1 tsp dried oregano
1 tsp dried basil
Crushed black pepper
Salt to taste

Directions:

Pre-heat the oven to 400º F.
In a mixing bowl, mix the gram flour, salt, red chili powder, and some water (1/4 cup). Mix it well until it’s lump-free and has a thin consistency.
Place the breadcrumbs on a plate. Dip a slice of the eggplant in the gram flour batter, then coat it with breadcrumbs and place it on a foiled baking tray. Repeat this step until all the eggplant slices are coated with breadcrumbs. Spray them with cooking spray and bake for 20 minutes or until golden brown, flipping them halfway through the cooking time.
Sauce: Heat the aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the crushed red pepper and let it sizzle for about 15–20 seconds to release its flavor. Add the finely chopped shallot and sauté until soft and translucent, about 2–3 minutes.
Add the garlic + black pepper: Stir in the crushed or shredded garlic along with the freshly ground black pepper. Cook for 1 minute, stirring frequently to prevent the garlic from burning.
Cook down the tomato paste: Add the entire tube of tomato paste. Cook it for 3–5 minutes, stirring constantly, until it deepens in color and begins to caramelize. This step builds richness and depth.
Deglaze with vodka: Pour in the ½ cup of vodka. Stir well, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until the alcohol cooks off, and the sauce thickens slightly.
Add the tomatoes: Add the hand-crushed San Marzano tomatoes and mix to combine. Season with salt. Let the mixture simmer for 10–12 minutes on medium-low heat so the flavors meld and the tomatoes break down.
Reduce the heat to low and slowly stir in the heavy whipping cream. Simmer for another 3–5 minutes, stirring occasionally, until the sauce becomes creamy, smooth, and a rich orange color.
Finish with basil: Turn off the heat. Stir in the torn fresh basil leaves and adjust salt if needed.

Assemble:

In a large baking pan, spread the sauce, layer it with the baked eggplant slices, top the eggplant slices with more sauce, add cheese, onion slices, and jalapeño slices. Repeat the step again.
Cover the pan with foil and bake for 20-30 minutes, until the cheese is melted all the way through.
Mix all the ingredients for the garlic butter and spread on the sandwich roll. Toast the sandwich roll.
Cut the eggplant into slices big enough to fit the sandwich inside the toasted bread (may have to slice it in half, depending on the roll size). Serve hot and ENJOY!