An eggplant parm sandwich is a top-tier sandwich with fried eggplant, homemade tomato sauce, fresh parmigiano, and basil. You can't go wrong with one of these classic Italian sandwiches.
Looking for more handhelds? Try our Big Fat Greek Chicken Burger, Mediterranean Chicken Wrap, or Italian Sausage Bread. Even our Chicken Pizzaiola makes a delicious sandwich as leftovers!
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The Best "Next Day" Sandwich
Eggplant Parmigiana is my absolute favorite meal. An eggplant parm sandwich the next day is better than a post-Thanksgiving day sandwich, and you can quote me on that. The only problem is, sometimes I don't want a whole tray of eggplant in my fridge.
So, I shrunk down the recipe and made it easy to make 2 eggplant parm sandwiches instead of a whole tray of eggplant parmigiana. Just a comforting sandwich is all I want. It's great for Friday nights instead of pizza, and it doesn't take long to put together.
My family is a family of eggplant lovers, so whether it's a Pasta alla Norma or Eggplant Caponata we're ready.
Ingredient Notes and Substitutions
- The Bread. High-quality bread is the key to this sandwich. If you go put this on Wonder Bread, you might as well eat a peanut butter fluff sandwich. Semolina or Sourdough bread will be your best options.
- Eggplant. Make sure you don't cut the eggplant too thick. You want a nice thin slice so that it fries and cooks quickly without becoming chewy. I like to cut long ways when I'm making fried eggplant for sandwiches.
- Marinara. I usually keep leftover Marinara Sauce in the freezer, but you can make a quick sauce with the ingredients listed in the recipe card below. Worst-case scenario, just use your favorite store-bought sauce. If you want to spice it up, try it with a Spicy Marinara Sauce!
- Breadcrumbs. I like to use classic Italian breadcrumbs. Panko is too thick.
*Please see the recipe card below for more information on the ingredients.
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Quick Sauce Instructions
In a medium sauce pot, heat olive oil to medium heat. Stir in the minced garlic and saute for one minute. Then add the tomatoes. Hand-crush the tomatoes or use a wooden spoon once they are in the pot. Bring the tomatoes to a boil and then return to a simmer. Add salt and basil leaves and simmer for 30 minutes.
90% of the time, I skip this step. It always pays to keep leftover Sunday Sauce in the freezer. I usually keep little containers of sauce in the freezer for myself for situations just like this.
How to Make An Eggplant Parm Sandwich
Step 1: Combine the breadcrumb mixture ingredients together on a large plate.
Step 2: Scramble the eggs and add a little salt to them. Dip the eggplant in the egg, coating both sides of the sliced eggplant. Then dredge it in the breadcrumb mixture. Flip it over twice to make sure they are completely covered with breadcrumbs.
Step 3: Pro-tip - Place the dredged eggplant in the fridge for a few hours if you have time. This will help draw some of the moisture out of the eggplant and make it crispier when it's fried.
Step 4: In a large saucepan, heat olive oil over medium heat. Once the oil is hot, carefully place the eggplant into the oil in batches. Fry each side for 2-3 minutes or until golden brown.
Step 5: Remove the eggplants and place them on a paper towel-lined plate or cooling rack. Season with salt after frying.
Step 6: On aluminum foil or a small pan, assemble the eggplant in a line for your sandwich. After the first layer of eggplant, add sauce and parmigiano. Top with more eggplant, sauce, and parmigiano. Keep going until your sandwich is as big as you want it.
Step 7: Then add the mozzarella on top. Place in the oven on broil until the mozzarella starts to brown.
Step 8: Place the eggplant on your roll and enjoy! Serve with extra marinara sauce and Pistachio Pesto for a ton of extra flavor! Switch it up next time and make a meatball sandwich with our Traditional Italian Meatballs in Tomato Sauce.
Pro-Tips
- Bread is your choice. I love sourdough bread with eggplant parmesan, but if I lived near a good bakery, I would use a loaf of French or Italian bread.
- If you're doubling or tripling the recipe, you will need to replace the olive oil in the pan occasionally to remove the burnt bits of breadcrumbs. But if you are doubling, just go over to our eggplant parmigiana recipe and make a whole tray of eggplant!
- Refrigerate the breaded eggplant overnight to help draw out the moisture instead of salting the eggplants and wiping them dry to remove extra moisture.
Recipe FAQs
No, you don't have to but you can. Once you fry the eggplant and bake it you will barely notice it. I don't think it is worth the effort. Some people will peel it in stripes for the look. But you definitely don't HAVE to peel it.
I would serve a small bowl of soup with this sandwich, like a bowl of Escarole and Beans Soup or Creamy Mushroom Soup.
In Sicily, there are versions of eggplant parmigiana served, albeit slightly different than how we serve it here in America. Typically, they fry it in flour and serve it with tomato puree, sausage, and parmigiano.
More Delicious Sandwiches
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Eggplant Parm Sandwich
Equipment
- 1 medium pot
- 1 large saucepan
- 1 baking tray
Ingredients
- 1 Eggplant, sliced ¼ inch
- ½ cup olive oil
- 4 slices bread or loaf of Italian bread
- 1-2 eggs
- ½ cup mozzarella cheese
- 1 cup parmesan cheese
Sauce
- 28 oz can of plum tomatoes
- 2 cloves garlic minced
- 2 tsp salt
- 5 basil leaves
- 1 tablespoon olive oil
Bread Crumb
- 1 cup breadcrumbs
- 1 teaspoon salt
- ½ tablespoon chopped parsley
- ¼ cup parmesan cheese
- 1 tablespoon garlic powder
Instructions
- Add olive oil to a medium pot and bring to medium heat. Stir in minced garlic and saute until fragrant, about 1 minute. Then stir in can of tomatoes and bring to a simmer. Add basil and salt and simmer for 30 minutes.
- Combine all of the breadcrumb ingredients. Scramble the egg. Dip the eggplant slices into the egg and then into the breadcrumb mixture. Coat both sides evenly.
- In a large saucepan, heat canola oil to medium-high heat. Once hot, carefully place the eggplant into the oil in batches. Fry each side for 2-3 minutes or until golden brown. Remove and place on a paper towel-lined plate.
- Layer the eggplant with sauce and parmesan cheese with a few layers and then top with mozzarella cheese. Place in your oven close to the top of the oven and broil for 2-3 minutes. Then place on toasted bread.
Notes
- Bread is your choice. I love sourdough bread with eggplant parmesan, but if I lived near a good bakery, I would use a loaf of French or Italian bread.
- If you're doubling or tripling the recipe, you will need to replace the olive oil in the pan occasionally to remove the burnt bits of breadcrumbs. But if you are doubling, just go over to our eggplant parmigiana recipe and make a whole tray of eggplant!
- Refrigerate the breaded eggplant overnight to help draw out the moisture instead of salting the eggplants and wiping them dry to remove extra moisture.
Vinny says
I love to make this sandwich recipe because it doesn't require me to make a whole tray of Eggplant which I'll inevitably eat. Try this one out when you're hungry!
Lorraine says
Always loved next day eggplant parm the next day on a sandwich !
Great memories from my childhood !
Vinny and Marisa says
so good!