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    Home » Vegetarian Recipes

    Eggplant Parmesan Sandwich

    Lindsay Moe

    545 shares

    This Eggplant Parmesan Sandwich is the ultimate meatless comfort food sandwich!

    three eggplant parmesan sandwiches on a platter.
    Jump to Recipe

    Welcome to my death row meal.

    Honestly I don’t even know if that’s true, it would just be way too hard to decide what to eat as my final meal and I would probably end up ordering an enormous pile of food. Buuuuut this Eggplant Parmesan Sandwich would definitely make the list.

    eggplant parmesan sandwiches on a platter.

    The filling is based on my Easy Eggplant Parmesan (which is seriously so easy, tell me why anyone is hand-breading eggplant ever??). I added mushrooms and onions because it makes it completely savory and filling without taking away from the eggplant flavor.

    Add a toasted hoagie and you’ve got a warm, melty, messy, delicious sandwich straight from heaven. I like to balance it out with a spinach salad and some baby carrots.

    an eggplant parmesan sandwich on a plate.

    This sandwich is great on it’s own, but here are a few ways to customize it!

    • Skip the mushrooms and onions for a straight up classic eggplant parmesan sandwich
    • Use whatever vegetables you love and have on hand – roasted red peppers or zucchini would be great
    • Use your favorite store bought or homemade sauce, or really change it up with pesto or alfredo sauce
    • Make it without cheese for a vegan sandwich option
    • Skip the bread and enjoy over pasta or with a side salad
    • Swap the eggplant with chicken for a meaty option (adjust your cooking time accordingly)

    If you make this recipe, be sure to leave a comment, rate it, or tag #theliveinkitchen on Instagram!

    a hand holding up an eggplant parmesan sandwich.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    three eggplant parmesan sandwiches on a platter.

    Eggplant Parmesan Sandwich

    Rich eggplant wrapped in marinara sauce, cheese, and toasty bread.
    5 from 2 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 sandwiches
    Calories: 486kcal
    Author: Lindsay Moe

    Ingredients

    • 2 eggplants, peeled and sliced about ¼ inch thick
    • 2 tablespoons extra virgin olive oil, plus more for the eggplant
    • 1 medium onion, sliced
    • 8 ounces baby portobello mushrooms, sliced
    • 3 cups marinara sauce
    • 8 ounces shredded mozzarella cheese
    • 1 cup panko breadcrumbs
    • ½ cup freshly grated Parmesan cheese
    • Coarse kosher salt and freshly ground black pepper
    • 6 whole wheat hoagie buns
    • Chopped fresh parsley, (optional)

    Instructions

    • Heat the broiler to high and place a rack in the highest oven position.
    • Arrange eggplant in a single layer on a baking sheet and lightly brush both sides with olive oil. Broil 5-7 minutes per side or until soft and just beginning to brown. When the eggplant is done remove from the oven and move the oven rack to the middle position. Set the oven temperature to 400ºF.
    • In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and mushrooms and cook, stirring occasionally, until the mushrooms have released their moisture and the onions are soft, 5-7 minutes. Season with salt and pepper to taste.
    • In a medium bowl, combine breadcrumbs, Parmesan, and 1 tablespoon olive oil. Set aside.
    • Coat a 9×13 baking dish with cooking spray. Pour a little marinara sauce in the bottom of the pan and spread around evenly. Add the onion and mushroom mixture in an even layer, then top with the eggplant, slightly overlapping as necessary. Cover with the remaining marinara sauce. Sprinkle with mozzarella, then the breadcrumb mixture. Finally, sprinkle with salt and pepper to taste. Bake 20 minutes or until bubbly and beginning to brown.
    • In the last 5 minutes of baking, place opened hoagies on a baking sheet and toast in the oven until lightly browned. Serve scoops of eggplant bake in toasted buns and top with chopped parsley if desired.

    Nutrition

    Calories: 486kcal | Carbohydrates: 59g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 1378mg | Potassium: 1009mg | Fiber: 8g | Sugar: 17g | Vitamin A: 895IU | Vitamin C: 13.3mg | Calcium: 349mg | Iron: 13.2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
    Eggplant Parmesan Sandwich - This savory sandwich is full of veggies and melty cheese! Full recipe at theliveinkitchen.com

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    Reader Interactions

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    1. Ashley | Spoonful of Flavor says

      April 24, 2017 at 8:55 am

      These remind me of the eggplant parmesan sandwiches my mom used to make when I was a kid. I can’t wait to make these myself. They look amazing!

      Reply
    2. Tammy says

      April 24, 2017 at 2:23 pm

      It’s been a while since I’ve had eggplant but boy oh boy am I craving eggplant parm now! 😀 These sandwiches look so good!

      Reply
    3. Elinor Kugler says

      April 25, 2017 at 7:45 am

      5 stars
      I’m totally craving your eggplant sandwich right now! I love how easy, and forgiving it is. Will have to try this very soon, thanks for the recipe 🙂

      Reply
    4. Chrisy @ Homemade Hooplah says

      April 25, 2017 at 4:13 pm

      5 stars
      Loving this idea! Already a fan of a good eggplant parmesan, but it never dawned on me to turn it into a sandwich. Can’t wait to try this!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    545 shares