Eggplant Parmesan Sandwich
These crispy and cheesy Eggplant Parmesan Sandwiches are layered with golden panko-fried eggplant, savory marinara, melty mozzarella, and fresh basil—all tucked into a warm ciabatta roll. It's a satisfying, vegetarian sandwich that combines texture, flavor, and nutrition in every bite.
Equipment
- 2 Medium Eggplants
- 3 Medium Mixing Bowls – for dredging station (flour, egg, panko)
- 1 Large Skillet or Cast Iron Pan – for shallow frying eggplant
- 1 Oven or Baking Sheet with Rack – to keep fried eggplant warm and finish sandwich
- Chef’s Knife – for slicing eggplant, mozzarella, and ciabatta
- Tongs or Slotted Spoon – to safely handle fried eggplant
- Paper Towels – for draining moisture and excess oil
- Measuring Cups and Spoons (for accurate ingredient portions)
Ingredients
For the Breaded Eggplant
- 2 medium eggplants about 2.5 lbs total, sliced into ½-inch thick rounds
- 1 cup all-purpose flour
- 4 large eggs
- 1 tablespoon water
- 3 cups panko breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Olive oil for shallow frying
- Salt to taste
- Freshly ground black pepper to taste
For the Sandwich Assembly
- 6 ciabatta rolls halved
- 1 cup marinara sauce recommended: Rao’s or similar high-quality sauce
- 1 cup finely grated Parmigiano Reggiano cheese
- 1 pound fresh mozzarella sliced into thin rounds
- Fresh basil leaves for garnish
- Olive oil for drizzling
- Salt and black pepper to taste
Instructions
- Prep and Sweat the Eggplant: Slice the eggplants into uniform ½-inch thick rounds. If time allows, lightly salt both sides of the slices and lay them on a rack or paper towel-lined tray for 30 minutes. This helps draw out excess moisture and bitterness. After resting, gently blot the slices dry with a paper towel.
- Set Up the Breading Station: In one shallow bowl, place the flour. In a second bowl, whisk together the eggs with 1 tablespoon water and a pinch of salt and pepper. In a third bowl, combine panko breadcrumbs, dried oregano, and garlic powder. Line them up assembly-style for easy coating.
- Bread the Eggplant Slices: One at a time, dredge each eggplant round in flour, shaking off the excess. Dip it into the egg mixture, ensuring full coverage, then press it into the seasoned panko crumbs, coating all sides. Set aside on a baking sheet.
- Pan-Fry Until Golden: Heat a large skillet over medium heat and pour in enough olive oil to coat the bottom of the pan, about ¼ inch deep. Once the oil is hot, fry the eggplant slices in batches, cooking for 4–5 minutes per side or until deeply golden and crispy. Transfer the cooked rounds to a baking rack or paper-towel-lined tray. Keep them warm in a 250°F oven while you finish the rest.
- Preheat and Assemble the Sandwiches: Once all the eggplant is fried, increase oven temperature to 350°F (175°C). Split the ciabatta rolls and place a layer of eggplant on the bottom half of each roll. Season lightly with salt and pepper. Spoon over marinara sauce, sprinkle with grated parmesan, and top with slices of mozzarella. Drizzle with a touch of olive oil.
- Bake to Melt and Marry: Place the assembled sandwiches open-faced on a baking sheet and bake for about 10 minutes, or until the cheese has fully melted and the rolls are warmed through. Remove from the oven, top each sandwich with fresh basil leaves, close the rolls, and serve hot.
Notes
- Sweating the Eggplant: Salting the eggplant in advance enhances texture and reduces bitterness, though it’s optional if you're short on time.
- Breadcrumb Tip: Panko breadcrumbs give the best crispy texture. For extra flavor, try mixing in a few tablespoons of grated parmesan into the breadcrumb mixture.
- Make-Ahead Friendly: The eggplant slices can be breaded and fried up to 24 hours in advance. Store them in an airtight container in the fridge and reheat in the oven before assembling the sandwiches.
- Alternative Cheese: Can’t find fresh mozzarella? Sliced provolone or shredded part-skim mozzarella are great substitutes.
- Bread Swap: Ciabatta adds a wonderful chew, but sourdough or Italian rolls work well too.
