Description
A crispy, saucy, and melty vegetarian classic, this Eggplant Parm Sandwich layers golden fried eggplant with marinara and mozzarella for the ultimate comfort food experience.
Ingredients
Scale
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 tablespoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup olive oil (for frying)
- 2 cups marinara sauce
- 8 slices fresh mozzarella cheese
- 4 Italian rolls or ciabatta, toasted
- Fresh basil leaves
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sprinkle eggplant slices with salt and let sit for 20 minutes to draw out moisture, then pat dry.
- Set up a dredging station with flour, beaten eggs, and a breadcrumb-Parmesan mixture.
- Dip each slice in flour, egg, and breadcrumbs. Repeat for extra crunch.
- Heat oil in a skillet and fry eggplant slices until golden, 2–3 minutes per side. Drain on paper towels.
- Place fried slices on a baking sheet. Top with marinara, mozzarella, and basil. Bake until cheese melts, about 10 minutes.
- Toast the rolls. Assemble with eggplant, extra sauce, and fresh basil.
- Slice and serve warm with your favorite sides.
Notes
- Salt the eggplant ahead of time to improve flavor and texture.
- Use thick marinara to prevent a soggy sandwich.
- Fry in small batches for a crispier finish.
- Substitute cheese or breadcrumbs to fit dietary needs.
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 5g
- Sodium: 870mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 85mg
Keywords: Eggplant Parmesan Sandwich, Vegetarian Sandwich, Italian Sandwich, Eggplant Recipes