Eggplant Parmesan Sandwiches

Eggplant Parmesan Sandwiches is a classic that will really fill you up! These sandwiches are great for lunch or dinner, and especially on a Meatless Monday!

One of my all-time favorite things is eggplant parmesan. Recently, a coworker shared a square of her eggplant parmesan with me (and it was sooo good), and that’s all it took to bring on my obsession! I decided to make Eggplant Parmesan Sandwiches. They hit the spot, big time!

Sometimes you want to wrap your hands around a big sandwich, right?

The eggplant rounds are substantial, the breading is seasoned perfectly, and the tomato sauce and melted cheese make these sandwiches stand out.

You’ll find this is an easy recipe to make but you work through it in batches. It’s definitely worth it! Granted, this recipe used fried eggplant, but eggplants are full of nutritional benefits. These sandwiches are hearty and so flavorful! 

How to Make Eggplant Parmesan Sandwiches

1. Trim the ends of the eggplant. Peeling the skin is optional. I use a vegetable peeler and work around the eggplant in alternating rows, leaving some of the skin on.
2. Slice the eggplant into 1/2-thick rounds.
3. Salting the eggplant (to help draw out any bitter flavor) is optional, too. I salt mine: Place the rounds in a single layer on a baking sheet lined with foil. Sprinkle a little salt on each round. Let it sit for 20 minutes or so. The salt draws out liquid from the eggplant. Use a damp paper towel and wipe off the salt and the liquid.
4. Make some garlic butter by melting butter and adding mashed garlic together.
5. Slice 6, 7-inch-long bread rolls in half lengthwise. Brush the garlic butter on the inside of both slices. Toast in an oven heated to 350 degrees F., buttered sides up, for 5-10 minutes.
6. Arrange 3 bowls with the breading ingredients (flour, egg, and seasoned breadcrumbs) close together.
7. Coat each round on both sides with the flour, the egg, then the breadcrumbs. Set aside.
8. Heat vegetable oil (I used avocado oil) and fry the eggplant slices on both sides (just a few minutes) so they’re golden.
9. Add the bottom halves of the sandwich rolls to a foil-lined baking sheet. Add your favorite tomato sauce to the bottom half of the bread rolls. Add 1-1/2 slices of the fried eggplant on the rolls (I cut the rounds in half to fit better).
10. Add a bit more tomato sauce on top of the eggplant. Add Parmesan cheese and Mozzarella cheese next.
11. Place under the broiler (without the top halves of the bread rolls) for a few minutes, watching to ensure they don’t burn.
12. Remove when the cheese turns golden.
13. Slice and serve warm.

After I fried the eggplant for this recipe, I couldn’t wait to make the sandwiches – I ate the eggplant as soon as it cooled down enough to pop in my mouth!

The seasoning for the breading is so good and made from just a few simple ingredients: breadcrumbs, salt, black pepper, red pepper flakes, onion powder, and some Parmesan cheese.

More of My Eggplant Recipes to Try

Roasted Eggplant Dip with Easy Garlic Pita Chips
Layered Eggplant-Potato Bake 
Spicy Eggplant Stir-Fry with Cashews 
Grilled Eggplant, Cherries, and Couscous Salad 

Really, I could have made the layered version of eggplant parmesan, then served the leftovers on rolls as sandwiches. And you could definitely do that if you want both the goodness of baked layers of eggplant, and sandwiches!

Eggplant Parmesan Sandwiches are filling and so tasty! Make some soon to satisfy your hunger!

Patricia - Grab a Plate

Yields Serves 6

Eggplant Parmesan Sandwiches

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Ingredients

• One medium-sized eggplant (on the smaller size)
• 3/4 cups vegetable oil to fry the eggplant, divided
For the Breading:
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup unseasoned breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
For the Sandwiches:
• 6, 7-inch bread rolls, cut in half lengthwise
• 1/4 cup melted butter
• 2 garlic cloves, mashed
• About 1 cup of your favorite tomato sauce
• About 1/2 cup grated Parmesan cheese
• About 1/4 cup shredded Mozzarella cheese

Instructions

1. Trim the ends of the eggplant. Peeling the skin is optional. I left on some skin, peeling around the eggplant in alternating rows.
2. Slice the eggplant into 1/2-thick rounds.
3. Place the rounds in a single layer on a baking sheet lined with foil. Sprinkle a little salt on each round. Let it sit for 20 minutes or so. The salt will draw out a little liquid from the eggplant. Use a damp paper towel and wipe off the salt and the liquid.
4. Preheat the oven to 350 degrees F.
5. Make the garlic butter by melting the butter and adding the mashed garlic to it. Mash the garlic by first mincing the garlic, then adding a little bit of salt to it and scraping it back and forth with the back of a knife until it’s smooth.
6. Slice 6, 7-inch-long bread rolls in half lengthwise. Brush the garlic butter on the inside of both slices. Toast in the oven, buttered sides up, for 5-10 minutes.
7. Arrange 3 bowls with the breading ingredients: add the flour to one, the beaten eggs to another, and the seasoned breadcrumbs to the third.
8. Line a baking sheet with foil and place it near the three bowls.
9. Dip each eggplant round into all three bowls, starting the flour, then the egg (let the excess drip off), then the breadcrumbs. Make sure both sides are coated. Set aside on the baking sheet. Heat 1/3 of the vegetable oil (I used avocado oil) in a large skillet and set it to medium-low.
10. Add 3-4 slices at a time, making sure they’re not overcrowded in the skillet.
11. Fry the eggplant slices on both sides (just a few minutes) until they’re golden. Remove from the skillet and set aside on a paper towel-lined baking sheet.
12. I changed out the oil and wiped out the pan with each batch of eggplant slices I fried because some of the breading falls off and ends up getting dark/slightly burned. Use about 1/4 cup of clean oil for each batch.
13. Let the eggplant cool slightly, then slice the rounds in half.
14. Add the bottom halves of the sandwich rolls to a foil-lined baking sheet.
15. Spread some of the tomato sauce to the bottom half of the bread rolls.
16. Add about 3 or 4 of the sliced eggplant halves to the rolls.
17. Add a bit more tomato sauce on top of the eggplant. Top with about 3 tablespoons of the Parmesan cheese and maybe 1-2 tablespoons of the Mozzarella cheese.
18. Place under the broiler (without the top halves of the bread rolls) for a few minutes, watching to ensure they don’t burn.
19. Remove from the oven when the cheese turns golden.
20. Slice and serve warm.

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