Eggplant Parmesan Sandwich Recipe

Eggplant Parmesan with marinara sauce and loads of cheese on soft Italian baguette is outstanding. This meatless dish is substantial and flavorful.

– 1 large eggplant (about 12 ounces) – 1 teaspoon kosher salt – ⅔ cup canola or vegetable oil – ½ cup all purpose flour – 2 eggs, beaten – ½ cup Italian-style bread crumb – 2 tablespoons shredded parmesan cheese – 6 ounces fresh mozzarella cheese – 1 loaf Italian or French bread – 1 cup marinara sauce – basil, oregano, or Italian seasoning for topping



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Remove the eggplant's top and bottom. Cut eggplant into 6 1-inch pieces. Sprinkle kosher salt on both sides of the eggplant on a baking sheet. 

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 Keep eggplant at room temperature for an hour to release moisture. Remove any liquid from eggplant slices with a paper towel and set aside.

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Heat canola oil in a large skillet over medium-high heat to 365-375 degrees. Add flour, beaten eggs, and breadcrumbs to three small bowls. 

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Dip both sides of an eggplant slice in flour and shake off excess. Dip it in the egg, then the breadcrumbs. Place coated eggplant on a platter and repeat with remaining pieces.

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To avoid crowding, fry eggplant in batches. Brown eggplant in 2 minutes per side. Drain eggplant on paper towels after carefully taking from hot oil.

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Broiled baking rack in oven's top third. Split bread lengthwise and bake on a sheet. Spread ½ cup marinara sauce on both bread sides. Need Parmigiano, mozzarella, and eggplant.

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Broil the sandwich to melt cheese for a minute. Add the Italian spiced bread half to the sandwich. Wait 2-3 minutes before slicing and serving.

Calories: 445kcal | Carbohydrates: 55g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 1332mg | Potassium: 353mg | Fiber: 4g | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 4mg 


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