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A sandwich with a slice of eggplant and tomato sauce.

Eggplant Parm Sandwich Recipe

Jacqueline Piper
This crispy Eggplant Parm Sandwich is loaded with golden fried eggplant, tomato sauce, melty cheese, and a toasted bun.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Calories: 414
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium eggplant
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 1 large egg whisked
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Italian seasoning
  • ½ cup vegetable oil for frying
  • ¾ cup tomato sauce store-bought or homemade
  • 4 slices Monterrey jack
  • ¼ cup grated parmesan
  • 2 crusty sandwich rolls

Equipment

  • Sheet Pan
  • Wire Rack
  • Large Skillet
  • Tongs

Method
 

Prep the eggplant
  1. 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.
Bread the eggplant
  1. Dredge slices in flour, then dip into beaten egg, then coat in breadcrumbs. Press to adhere.
Fry until crispy
  1. 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.
Warm the sauce
  1. Heat your tomato sauce in a small saucepan or in the microwave.
Assemble the sandwiches
  1. 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.
  2. Broil open-faced for 2–3 minutes, just until the cheese melts and bubbles.
  3. Serve hot, optionally topped with fresh basil or a pinch of red pepper flakes.

Notes

Use panko for an extra crispy coating
Add a smear of garlic butter to the roll before toasting
Swap mozzarella for fontina or provolone for more flavor