Eggplant Parmesan Sandwich

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The flavors of eggplant parmesan are made portable in this flavorful eggplant parmesan sandwich recipe. It’s cheesy, toasty, and oh-so-good!

One of the first vegetarian main dishes I remember ever eating was eggplant parmesan, served up by a friend of a friend in college.

I had no experience with eggplant, but I loved the meal and knew I would be trying it out myself.

When I get a craving I often make slow cooker eggplant parmesan, but I also wanted to mimic the flavors in a lunchtime sandwich.

Often, the eggplant in eggplant parmesan is overshadowed by the tomato sauce, cheese, and pasta it’s served with.

On this eggplant parmesan sandwich, the star is the eggplant, with tomatoes and cheese just serving as supporting roles.

If you’re unsure about eggplant, this is a great recipe to give it a try!

Ingredients for eggplant parmesan sandwiches

You’ll need:

Eggplant – Depending on the size of your eggplant, you will need 1 or 2. A large eggplant about 20 ounces is a good size.

Salt – You’ll need plenty of salt to draw out moisture in the eggplant. I use fine sea salt.

Olive oil – A small amount for the sauce.

Tomato – Instead of a jarred marinara sauce, we’re making a simple tomato topping.

Onion – Use white or yellow onion. For more of a spicy bite, use red onion.

Basil – You can use fresh or dried basil. Remember that 1 tablespoon of fresh basil equals 1 teaspoon dried basil.

Ground black pepper – For seasoning the sauce.

Eggs – The eggs are whisked and then used for the eggplant coating.

Breadcrumbs – I recommend fine breadcrumbs here. You can use seasoned breadcrumbs if you like!

Parmesan – Use freshly grated parmesan cheese, not granulated.

Mozzarella – You can use shredded or sliced fresh mozzarella for topping the sandwiches.

Hoagie or sub rolls – Look for soft rolls that are larger than hot dog buns. You can also use a baguette or long French loaf sliced into portions.

How to make this recipe

First, you need to salt the eggplant.

Peel the eggplant and cut into circles ¼ to ½ inch thick.

Set a colander over the sink. Layer the eggplant in the colander, salting both sides of each piece.

Let the eggplant sit for 15 minutes. You will be able to see water being drawn out of the slices.

While the eggplant rests, make the tomato sauce.

Warm olive oil in a small saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the tomatoes and cook another 5 minutes, until tomatoes are breaking down and juicy.

Stir in the basil, 1 teaspoon salt, and ground black pepper. Reduce heat to low and let simmer.

In a high-sided skillet or a Dutch oven, add ½ cup canola or vegetable oil. Heat over medium.

Preheat the broiler.

Whisk the eggs in a shallow bowl. In another shallow bowl, mix together the breadcrumbs and parmesan.

Rinse the eggplant slices and pat dry. Dip the eggplant in the egg, letting excess drip off.

Using your other hand, dredge the eggplant in the breadcrumbs, patting to help adhere.

When the oil is hot (about 350°F), carefully lower coated eggplant into the oil. Cook in batches, for about 4 minutes per side, until golden brown on both sides.

Drain cooked eggplant on a paper towel and repeat until all eggplant is cooked.

Cut hoagie rolls and lay open on a baking sheet.

Spread on a spoonful of tomato sauce, then layer on eggplant. Top with additional tomato sauce, then mozzarella cheese.

Place under the broiler until cheese is melted and bread is toasty. 

Tips and tricks

Look for eggplant that is about the same width as the bread you plan to use. It should be firm with just a slight amount of give to the skin. 

Avoid eggplant that has brown spots on the skin; this is generally overripe.

Be sure to peel the eggplant — the coating will not stick to the smooth skin.

To make these sandwiches faster, substitute your favorite marinara or pasta sauce for the chunky tomato sauce.

You can reheat the fried eggplant slices in a frying pan just until crisp again.

If you have more eggplant on hand, try my baked eggplant chips!