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Delicious Eggplant Parm Sandwich with crispy eggplant and melted cheese

Eggplant Parm Sandwich

A crispy, saucy, cheesy sandwich featuring fried eggplant layered with rich marinara and gooey mozzarella, perfect for a quick and satisfying vegetarian meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant, sliced Choose a firm, large globe eggplant with glossy skin.
  • 1 cup breadcrumbs Use panko for crispiness or regular for a uniform coat.
  • 1 cup marinara sauce Use a thicker sauce to prevent sogginess.
  • 1 cup mozzarella cheese, shredded Freshly shredded for best melting.
  • 1/2 cup parmesan cheese, grated For added flavor.
  • 2 large eggs, beaten For breading eggplant.
  • Salt and pepper to taste salt and pepper
  • 4 slices bread To serve the sandwich.
  • Olive oil for frying olive oil for frying For frying eggplant slices.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or a thin layer of olive oil.
  2. Lay the eggplant slices in a single layer and season both sides with salt. Let them sit for 30 minutes. Rinse and pat dry.
  3. Dip each dried eggplant slice into the beaten eggs, then coat thoroughly in breadcrumbs.
Cooking
  1. Heat a skillet over medium heat with enough olive oil to coat the pan. Fry eggplant slices for 3–4 minutes per side until golden brown.
  2. Arrange the fried eggplant on the baking sheet. Spoon marinara over each slice, sprinkle shredded mozzarella, and repeat layers as desired.
  3. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Assembly
  1. While baking, toast your bread slices lightly. Assemble the sandwich by placing baked eggplant on the toasted bread, adding more marinara if desired, and closing the sandwich.
  2. Serve immediately while hot.

Notes

Cool leftovers in an airtight container for up to 3–4 days. Freezing is possible; arrange baked eggplant on a baking sheet and freeze before transferring to a container. To reheat, bake at 350°F until warmed through.