Perfectly breaded eggplant, plenty of sauce and melty cheese make this eggplant Parmesan sandwich simply irresistible! It’s so hearty, this eggplant sandwich is a meal in itself!

Eggplant Parmesan sandwich on a dark blue plate.

If you’re a sandwich lover, like me, then this eggplant Parmesan sandwich needs to happen!

Though it takes a little time to prepare the eggplant, there’s nothing complicated here.

The pan-fried crispy eggplant rounds are delicious on the sandwich, of course, but I always have to have a little taste of some before they even hit the bun … quality control, right?

Fun fact: did ya know that even though eggplant is considered a vegetable, it’s actually a fruit! So, this is a fruit sandwich. Um, I’ll move on.

Fan of eggplant? Check out this roasted eggplant dip!

Why We Love This Eggplant Parmesan Sandwich

It loaded with crispy, yet tender, eggplant.
It’s super cheesy.
Made with lots of eggplant on a hearty ciabatta bun, it’s hearty and filling.
Of course, it tastes delicious!

How To Make It

Full details on how to make these eggplant Parmesan sandwiches are in the recipe card below, but here are the basics:

Bread and fry eggplant

Clean and peel your eggplant. I like to just partially peel, basically leaving on some peel and removing some. Do what you enjoy best. Then, slice the eggplant into rounds, sprinkle with salt and place on a wire rack so that they release some of their moisture.
Prepare your dredging station by getting together your flour, egg and seasoned panko mixture.
Wipe off the excess salt from your eggplant slices and dredge in flour.
Next, dip into whisked egg, shaking off excess.
Finally, dredge the slices in the panko mixture, pressing to adhere the mixture to the eggplant.
Place the coated slices onto a sheet pan while you are finishing them all.
Heat some olive oil in a non-stick frying pan and fry the eggplant.
Turn the eggplant rounds to fry on the other side. Remove once done and continue with your batches (replacing the oil, as necessary).

Breaded eggplants slices before pan frying.

Four crispy breaded eggplant slices frying in a pan.

Assemble the sandwiches

For each eggplant Parmesan sandwich, cut the ciabatta bun in half, spread on some garlic butter and toast.
Spread sauce over the bottom bun.
Layer on some cooked eggplant slices and a little more sauce.
Next, layer on some mozzarella and Parmesan cheese, and then place the sandwich into the oven to melt.
Once out of the oven, sprinkle on some crushed red pepper flakes and fresh basil.
Place the top bun in place. Time to serve and enjoy!

Collage of steps to assemble an eggplant Parmesan sandwich.

Do I Have to Peel the Eggplant?

I like to at least partially peel, so the eggplant kinda has a zebra-like pattern.

Keep in mind that the dredge sticks better to peeled eggplant.

I also think that it’s easier to eat when the eggplant is fully or partially peeled (you’re not tugging pieces out as you are eating).

Two hands holding an eggplant Parmesan sandwich.

Tips for Making This Recipe

Use a hearty bread for this eggplant sandwich, something that will stand up to the sauce and cheese. I love to use ciabatta.
Totally recommend giving your bread a nice toast, too.
This eggplant Parmesan sandwich recipe yields 6 sandwiches. You could easily half if you’re feeding fewer people.
Prevent clumps in your panko. When making your panko component (for your dredge), after you’ve prepared, don’t put all of the panko in your dish at the one time. Add, as necessary, to bread the eggplant rounds.
Store-bought pasta sauce is used in this recipe, but you could make something from scratch (if that’s what you prefer).

More Hearty Sandwich Recipes

If you make this eggplant Parmesan sandwich recipe, be sure to leave a comment below!

Eggplant Parmesan Sandwich

Dawn | Girl Heart Food

Perfectly breaded eggplant, plenty of sauce and melty cheese make this eggplant Parmesan sandwich simply irresistible! It's so hearty, this eggplant sandwich is a meal in itself!

5 from 2 votes

Print Recipe Save Recipe

Prep Time 15

Cook Time 1

Salting your eggplant rounds (to release some moisture) 1

Total Time 2 15

Course Lunch, Main Course

Servings 6 sandwiches

Ingredients

2.5 pounds eggplant, peeled (or partially peeled) and cut into ½-inch rounds (about 2 medium eggplants)
1 ¾ teaspoon salt, divided
1 cup all-purpose flour
3 large whisked eggs, approximately
3 cups unseasoned panko bread crumbs
1 cup grated parmesan cheese
2 teaspoons crushed red pepper flakes
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon freshly ground black pepper
olive oil, enough to fry eggplant
6 (6-inch) ciabatta buns
6 tablespoons garlic butter, approximately
1.5 cups pasta sauce
8 ounces fresh mozzarella cheese, thinly sliced (or shredded mozzarella cheese)
6 tablespoons grated parmesan cheese
½ teaspoon crushed red pepper flakes, or to taste
12 to 15 leaves fresh basil, thinly sliced

Instructions

Wash and dry your eggplant. Then fully peel or partially peel, leaving some skin on (whatever your preference is). Slice into ½-inch rounds. Place on a rack over a sheet pan and sprinkle with salt, about ¾ teaspoon (to draw out some of the moisture). Let sit for about an hour.
After an hour, wipe off excess salt with paper towels.
Set up your dredging station by placing flour in one shallow dish (or on a plate), whisked eggs in another dish (or in a bowl) and panko in a shallow dish (or on a plate).
To your dish of panko, add parmesan cheese, crushed red pepper flakes, garlic powder, onion powder, rosemary, oregano, basil, remaining 1 teaspoon of salt and black pepper. Stir to combine everything.
Taking one eggplant round at a time, dredge in flour, shaking off excess.
Dip eggplant rounds in egg, shaking off excess.
Then dredge eggplant rounds in seasoned panko bread crumbs, pressing to adhere. Lay on a plate while you continue dredging your eggplant rounds.
Tip: When dredging, I like to add a little panko in a dish at a time so it doesn't start to clump as you are dredging your eggplant.
To cook the eggplant rounds, add and heat olive oil (just enough to cover the bottom of the pan) in a 12-inch nonstick frying pan over low to medium-low heat heat.
Add some eggplant rounds (cook them in batches). You'll probably have about 6 batches in total.
Cook for about 4 to 5 minutes per side until the outside is golden brown and crispy. Allow to drain on a cooling rack set over a baking sheet while you are continuing cooking your batches. You can sprinkle with a pinch of salt once cooked, if you like (optional). Repeat with remaining eggplant rounds.
Note: Add more oil to the pan, as necessary, when cooking batches. Also, be mindful of your eggplant. The more you cook, the hotter the pan gets. Just watch that the eggplant don't burn.
Preheat oven to 400 degrees Fahrenheit. Once eggplant is cooked, cut ciabatta buns in half horizontally. Spread the cut sides of the buns with garlic butter and toast (you can place them on sheet pan and bake in the oven until they're toasty, about 8 to 10 minutes).
To assemble sandwiches: for each sandwich spread pasta sauce on bottom half of each bun (about ¼ cup). Top with eggplant (about two layers or 4 to 5 slices). Top eggplant with about 2 more tablespoons of pasta sauce. Add mozzarella and parmesan cheese.
Place sandwiches on a sheet pan and into the oven for a few minutes just until the cheese has melted (you don't have to put the top half of the buns in there).
Carefully remove from the oven. Add crushed red pepper flakes and fresh basil on top of the cheese. Top with top half of bun to form each sandwich. Serve and enjoy!

Notes

Use a hearty bread for this eggplant sandwich, something that will stand up to the sauce and cheese. I love to use ciabatta.
Totally recommend giving your bread a nice toast, too.
This eggplant Parmesan sandwich recipe yields 6 sandwiches. You could easily half if you’re feeding fewer people.
Prevent clumps in your panko. When making your panko component (for your dredge), after you’ve prepared, don’t put all of the panko in your dish at the one time. Add, as necessary, to bread the eggplant rounds.
Store-bought pasta sauce is used in this recipe, but you could make something from scratch (if that’s what you prefer).

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword eggplant recipe, eggplant sandwich

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