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!
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 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 oil in a non-stick 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).
Assemble the sandwiches
- Cut the ciabatta buns in half, spread on some garlic butter and toast.
- On the bottom buns, spread on the sauce.
- Next, distribute the cooked eggplant slices over top.
- Spread a little more sauce on top.
- Next, layer on some mozzarella and Parmesan cheese.
- Place the sandwiches into the oven to melt.
- Once out of the oven, sprinkle on some crushed red pepper flakes and fresh basil.
- Place top buns in place.
- Time to serve and enjoy these eggplant Parmesan sandwiches!
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).
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
Ingredients
- 2.5 pounds eggplant, peeled (or partially peeled) and cut into ½-inch rounds (about 2 medium eggplants)
- 1 cup all-purpose flour
- 3 large whisked eggs, approximately
- 3 cups unseasoned panko bread crumbs
- 1 cup grated parmesan cheese, use a vegan or vegetarian variety if you prefer
- 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 ¾ teaspoon salt, divided
- 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 a teaspoon or so (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 (enough to cover the bottom of the skillet) in a 12-inch skillet 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 about 4 to 5 minutes per side until 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 interior 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 or until 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).
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
