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

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


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


  • 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


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