Front View of an Eggplant Sandwich with Melted Mozzarella Cheese and Surrounded by Spinach Leaves and Rosemary Sprigs
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Eggplant Parmesan Sandwich

Easy Vegetarian Eggplant Parmesan Sandwich
Course Lunch, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 1743kcal
Author Healing Tomato

Ingredients

For the Eggplant

  • 1/2 Eggplant medium (cut in circular shapes)
  • 2 tsp salt

For Breading the eggplant

For the Sandwich

  • 1 Ciabatta Loaf About a foot long
  • 1 cup pasta sauce or marinara
  • 4 slices Mozzarella Cheese

Instructions

  • Preheat oven to 350 degrees and lightly oil a baking sheet
  • In a mixing bowl, sieve the flour.  Then add the salt, pepper, oregano, Rosemary and Parsley
  • Mix well using a spoon
  • In a separate bowl, add the olive oil, onions, peppers, oregano, basil and salt. Mix well and set aside
  • In a separate bowl, mix the panko and Parmesan.  Set aside.

Breading the Eggplant

  • Dip one eggplant slice into the aquafaba
  • Coat the eggplant very well and then drop it into the all purpose flour mixture
  • Coat well on both sides and transfer to the Panko + Parmesan bowl
  • Coat well and place it on the baking tray
  • Do the same for the other eggplant rounds
  • On the stove top, heat the oil in a medium pan and shallow fry the eggplants on both sides
  • Transfer the fried eggplant to a paper towel and dab to remove the extra oil
  • While they are cooling, split open the ciabatta bread
  • On one side of the bread, generously spread the Pizza sauce
  • Top with the fried eggplants, then the mozzarella cheese. 
  • Dab a couple teaspoons of pizza sauce on top of the mozzarella
  • Place the sandwich open-faced into the oven and bake for 10 minutes or until the mozzarella has melted.
  • Cover the top of the sandwich and, optionally, lightly baste it with oil
  • Place it in the oven for about 5 more minutes and then remove
  • Cut into half and serve immediately

Nutrition

Serving: 1sandwich | Calories: 1743kcal | Carbohydrates: 213g | Protein: 53g | Fat: 75g | Saturated Fat: 18g | Cholesterol: 53mg | Sodium: 6232mg | Potassium: 921mg | Fiber: 13g | Sugar: 13g | Vitamin A: 1040IU | Vitamin C: 11.1mg | Calcium: 612mg | Iron: 8.7mg