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Eggplant Parmesan Sandwich Recipe

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4.3 from 7 reviews

This Eggplant Parmesan Sandwich is a delicious twist on the classic Italian dish, featuring crispy breaded eggplant slices topped with melty mozzarella and tangy marinara sauce, all layered inside a crusty sandwich roll. Perfect for a comforting meal that combines crispy, cheesy, and saucy flavors in every bite.

Ingredients

For the Eggplant:

  • 1 large eggplant, sliced into ½-inch rounds
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Olive oil, for frying

For Assembly:

  • 1 cup marinara sauce
  • 8 ounces fresh mozzarella, sliced
  • Fresh basil, chopped
  • 4 crusty sandwich rolls, sliced open

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top to allow air circulation for even baking.
  2. Prepare Breading Station: Set up three separate bowls – one with all-purpose flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs, grated Parmesan cheese, salt, and black pepper.
  3. Bread the Eggplant: Take each eggplant slice and dredge it in the flour, shaking off excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, press the slice into the breadcrumb mixture to coat evenly.
  4. Fry the Eggplant Slices: Heat olive oil in a skillet over medium heat. Fry each breaded eggplant slice for about 2 to 3 minutes per side, or until golden brown and crispy. Transfer the fried slices to the wire rack on the baking sheet.
  5. Add Mozzarella and Bake: Place a slice of fresh mozzarella atop each fried eggplant slice. Bake in the preheated oven for 5 minutes, just until the cheese has melted and is slightly bubbly.
  6. Warm Marinara Sauce and Toast Rolls: While the eggplant bakes, warm the marinara sauce in a saucepan over low heat. Toast the sandwich rolls lightly until golden and crisp.
  7. Assemble the Sandwiches: Spread a generous layer of warm marinara sauce on the bottom half of each toasted roll. Layer with the cheesy eggplant slices, add more marinara sauce on top, and sprinkle with fresh chopped basil. Close the sandwiches with the top halves of the rolls.
  8. Serve: Serve the sandwiches immediately while hot and melty for the best flavor and texture experience.

Notes

  • For a gluten-free option, substitute breadcrumbs and flour with gluten-free alternatives.
  • To reduce fat, bake the breaded eggplant slices instead of frying, brushing them lightly with olive oil before baking.
  • Fresh basil can be substituted with dried basil but reduce the quantity as it is more potent.
  • Use good quality crusty rolls like ciabatta or baguette for the best sandwich texture and flavor.
  • Leftover eggplant can be refrigerated for up to 2 days and reheated before assembling the sandwiches.

Find it online: https://miracooking.com/eggplant-parmesan-sandwich-recipe/