Crispy Eggplant Parm Sandwich
This Eggplant Parm Sandwich has everything you want in a hot, melty, overstuffed handheld: golden crispy eggplant, garlicky tomato sauce, stretchy cheese, and a toasted bun with just enough crunch to hold it all together. It’s messy in the best way. Ridiculously satisfying.
If you love this Eggplant Parm Sandwich, try our other sandwich recipes like a Chicken Parm Sandwich!
Why Jacqueline Loves This Eggplant Parm Sandwich Recipe
If you’re craving something crispy, cheesy, and saucy, this one checks every box. The eggplant is fried until golden and crunchy, then layered with tomato sauce and two kinds of cheese before getting blasted under the broiler.
Perfect for:
- When you want comfort food but still want to say “I cooked”
- Meatless meals that don’t feel like a compromise
- Sandwich night that’s a little extra
Ingredients
Haven’t been to the store or have fussy eaters? Learn more about the ingredients and substitution ideas for this Eggplant Parm Sandwich recipe. This sandwich keeps it simple but doesn’t cut corners. Here’s what makes it epic:
- Eggplant – Look for one that’s medium-sized with smooth skin.
- Salt – Pulls moisture out of the eggplant so you get a crispier fry.
- Flour, egg, Panko – Your classic breading station. Panko makes it extra crunchy.
- Italian seasoning – Adds big flavor to the breadcrumbs. We use the Pipercooks Italian Seasoning Blend.
- Vegetable oil – For shallow frying the eggplant slices.
- Tomato sauce – Use your go-to jarred sauce or homemade if you’ve got some in the fridge.
- Monterey Jack – Melts well.
- Parmesan – Adds a salty finish on top.
- Sandwich rolls – Crusty and sturdy is key. Ciabatta, Italian rolls, or a baguette work well.
- Optional extras:
- Fresh basil – Brightens everything up.
- Red pepper flakes – If you want a little heat.
- Garlic butter – Spread on the rolls before toasting for extra flavor.
Make it in the Oven!
Can’t do hands-on today, or don’t feel like having your kitchen smell like cooking oil? Make this recipe fully in the oven instead. Follow the step-by-step instructions for perfect Eggplant Parm Sandwiches.
- Prep and bread the eggplant as directed in the recipe card.
- Instead of frying, bake at 400°F (200°C) for 15-20 minutes, until browned and crispy.
- Carry on with the recipe as directed in the recipe card.
How to Make Eggplant Parm Sandwiches
1. Prep the Eggplant
Slice the eggplant into ½-inch rounds. Salt both sides and let them sit for 15–20 minutes on paper towels. This draws out moisture so they fry up crisp, not soggy. Pat dry before breading.
Here you can see how much water comes out after sitting with salt for about 15 minutes.
2. Bread the Slices
Set up three bowls: one with flour, one with a beaten egg, and one with Panko mixed with Italian seasoning. Coat each eggplant slice in flour, then egg, then breadcrumbs. Press the crumbs on so they stick.
3. Fry Until Crispy
Heat oil in a large skillet over medium heat. Fry the breaded eggplant in batches until golden brown and crunchy, about 2–3 minutes per side. Drain on paper towels to keep them crispy.
Lightly season each slice with salt while hot.
4. Toast and Build
Toast your sandwich rolls (bonus points if you hit them with garlic butter first).
On each roll, layer crispy eggplant, spoonfuls of tomato sauce, a couple of cheese slices, and a sprinkle of Parmesan.
5. Broil to Melt the Cheese
Pop the sandwiches under the broiler, open-faced, for 2–3 minutes until the cheese melts and bubbles. Don’t walk away, broilers move fast!
6. Serve Hot
Top with fresh basil or red pepper flakes if you’re feeling fancy. Close it up and devour.
Jacqueline’s Recipe Tips
- Don’t skip salting the eggplant. It keeps the slices from getting mushy when fried.
- Use Panko breadcrumbs. They’re way crunchier than regular ones and hold up better under sauce.
Variations and Add-ons
- Add a layer of fresh mozzarella for more stretch
- Use vodka sauce or arrabbiata instead of plain marinara
- Try it on garlic ciabatta for serious sandwich energy
- Add roasted red peppers for a smoky sweet layer
- Use provolone or fontina for a sharper cheese pull
Kitchen Tools to Make it Easier
We’ll let you know the basics and then give some suggestions for kitchen tools that can make this Eggplant Parm Sandwich recipe even easier to prepare.
- Wire rack + sheet pan – Keeps your fried eggplant from steaming while you finish the batch.
- Large skillet – For shallow frying, you want even heat and room to space out the slices.
- Tongs – Way easier than flipping eggplant with a spatula. Safer while using hot oil, also.
- Serrated knife – Makes slicing crusty rolls a lot cleaner.
- Broiler-safe tray or baking sheet – For melting that cheese fast.
Serving Suggestions
You could honestly just eat this and call it a day, but here’s what pairs well depending on the mood:
- Something cold: Classic pasta salad or a caprese-style tomato salad
- Casual lunch: Side of kettle chips or a pickle spear
- Dinner at home: Garlic roasted potatoes or Caesar salad
- Lighter option: Skip the bun and serve with roasted veg and a simple arugula salad with lemon vinaigrette
How to Store Leftover Eggplant Parm Sandwich
If you’ve got leftovers, store the fried eggplant and other components separately.
- Eggplant: Store in an airtight container in the fridge for 3–4 days. Reheat in the oven to keep the crisp.
- Sauce + cheese: Keep in separate containers so you can assemble fresh.
- Rolls: Best kept at room temperature. Toast before using.
If you’ve already built the sandwich, wrap it tightly in foil. Reheat in the oven for 10 minutes at 375°F. It won’t be as crisp, but it’ll still be good.
FAQ
Yes, but it won’t be as crispy. Bake at 425°F for 20–25 minutes, flipping halfway through. Drizzle or spray with oil to help them brown.
Use a thicker tomato sauce (not too watery) so the sandwich doesn’t fall apart. Jarred marinara, pizza sauce, or homemade all work.
Yes. Just make sure your Parmesan doesn’t contain animal rennet if that matters to you.
More Recipes
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Eggplant Parm Sandwich Recipe
Ingredients
Equipment
Method
- Slice the eggplant into ½-inch rounds. Sprinkle both sides with salt and let sit on a paper towel for 15–20 minutes to draw out moisture. Pat dry.
- Dredge slices in flour, then dip into beaten egg, then coat in breadcrumbs. Press to adhere.
- Heat oil in a large skillet over medium heat. Fry the eggplant in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
- Heat your tomato sauce in a small saucepan or in the microwave.
- Toast the sandwich rolls in a grill pan. Layer crispy eggplant slices, a spoonful of sauce, mozzarella slices, and a sprinkle of parmesan on each roll.
- Broil open-faced for 2–3 minutes, just until the cheese melts and bubbles.
- Serve hot, optionally topped with fresh basil or a pinch of red pepper flakes.
