This is my easy Eggplant Parmesan Sandwich recipe and it's one of my favourite lunches to make. You've got the crunchy outside and juicy inside eggplant discs, the delicious marinara sauce, melted mozzarella with fresh basil, and then airy focaccia bread to encase the tasty sandwich.
I love a good sandwich, and this eggplant parmesan focaccia sandwich is so incredibly delicious. You can use any bread you like including ciabatta, Italian roll, or baguette.
If you're looking for more sandwich inspiration, then you've got to check out my Crunchy Chicken Romesco Sandwich, my Banh Mi Chopped Salad Sandwich, Marry Me Chicken Sandwich, or my hot honey chicken sandwich.
Nearly every country has a sandwich or multiple sandwiches of their own, and one of my favourite types of sandwiches is the sushi sandwich from Japan, aka Onigirazu. So, if you fancy giving a go, let me know!
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Why You'll Love This Recipe
Minimal ingredients: For the filling, you just need eggplant, mozzarella, tinned tomatoes, fresh basil and a handful of other store cupboard ingredients. Then, just get yourself some good quality bread and you're there!
Speedy: This eggplant parmesan sandwich comes together in less than 20 minutes which is honestly so perfect for a work from home lunch.
Tasty: I know I say this with every sandwich recipe but this one has it all! You've got the crispiness from the shallow fried eggplant, the sloppiness from the marinara sauce, and then the freshness from the basil.
Ingredients & Substitutions
Eggplant: Or aubergine for some people. Get yourself one and slice it into discs. You could alternatively use zucchini/courgette or oyster mushrooms!
Panko: These are Japanese-style breadcrumbs that are super light and flaky. You can use golden breadcrumbs too or homemade breadcrumbs.
Tinned tomatoes: I've used organic chopped tinned tomatoes, but you could use plum tinned tomatoes or anything you fancy.
Balsamic vinegar: This adds a lovely acidity and tanginess to our marinara sauce. If you don't have balsamic vinegar, you can use rice wine or white wine vinegar, just use half the quantities I've suggested for the balsamic.
Parmesan: Freshly grated parmesan adds a lovely cheesiness and saltiness to our marinara sauce. You can optionally sprinkle some more on top of the sandwich too. If you don't have parmesan, pecorino cheese is good too. If you're looking to veganise this dish, there are plenty of vegan parmesan options around! Alternatively you could use some nutritional yeast for that cheesy flavour.
Basil: Fresh basil adds a lovely flavour to the sandwich and a bit of greenery. If you don't like basil or just want to add more greens, I'd recommend arugula/rocket.
Focaccia: I bought some focaccia from my local bakery, but ciabatta, baguette, or any kind of bread you fancy should work!
Mozzarella: Slices of mozzarella get melted in this sandwich and are so perfect for a cheese pull and extra creaminess. Once again, for vegans, use a plant-based option that you like the most!
See the recipe card for full information on ingredients.
Recipe Variations
Meaty Parm Sandwich: The eggplant in this recipe is actually very "meaty", but if you're looking for some animal protein, then I'd recommend coating flattened chicken breasts or pork steaks with flour, egg, and panko (as written in the method of this recipe), and then frying on each side for 5 minutes until golden brown.
Spicy Arrabiata: If you're looking to add a bit of a kick to this eggplant parm sandwich, then add a teaspoon or two of chilli flakes to your marinara sauce.
More greens: I love adding arugula/rocket into the sandwich too for an extra bit of greenery. You could also add romaine lettuce, some sliced red onions, and some black olives for a Mediterranean feel.
Step by Step Instructions with Photos
Step 1: Place your flour (add in salt and pepper), egg mixture, and breadcrumbs in three separate bowls. Once you've sliced up your eggplant into 1cm thick discs, coat each disc with flour, then the egg mixture, then the breadcrumbs. Repeat this three step process and then set it aside and do the rest of the eggplant slices.
Step 2: Place a frying pan on medium-low heat and add in vegetable oil until it's ½ inch deep. Gently place in the eggplant slices and fry on each side for 5 minutes until golden brown. Then remove and set aside on paper towel to drain the oil.
Step 3: Meanwhile, place another frying pan on medium heat and drizzle with oil. Add in garlic, shallots and fry for a couple of minutes. Then add in the chopped tomatoes, balsamic vinegar, sugar, grated parmesan, and season with salt and pepper. Cook for the another 5-10 minutes. Taste and season to your liking.
Step 4: Now time to assemble your sandwich. Get your focaccia and slice it in half. Optionally, you can lightly toast it to give it a crunchy exterior. Place the focaccia pieces onto a baking tray. On the bottom half of the bread, add 4 tablespoons of your marinara sauce. Top with the crispy eggplant, and sliced mozzarella cheese. Place that under the grill for 5 minutes until the cheese has melted. Top with more marinara sauce, fresh basil, and your upper half of focaccia. Enjoy!
What to do with leftovers
Storage: If you have leftovers for this sandwich recipe, keep each part of the sandwich in separate containers and store in the fridge for up to 4 days. Then, assemble when you're ready to eat.
FAQs
Absolutely! Follow the same method and then add the discs to the air fryer and cook at 190C/375F for 10 minutes, flipping halfway.
Absolutely, you could add a few teaspoons of pesto on top of the marinara sauce for more herbiness.
Nope, keep the skin on!
Other recipes you might enjoy!
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Easy Eggplant Parmesan Sandwich
Ingredients
- 1 eggplant sliced into 1cm thick discs
- All purpose flour add in some seasonings including salt, pepper, and optionally some paprika.
- 2 eggs whisked
- Breadcrumbs golden or panko
- Vegetable oil for shallow frying
- 2 garlic cloves minced
- 2 shallots sliced
- 300g tinned chopped tomatoes
- ½ tablespoon balsamic vinegar
- 2 teaspoon sugar
- 30g parmesan grated
- 8 slices of mozzarella
- 30g fresh basil
- 2 loaves focaccia sliced in half lengthways
Instructions
- Place your flour (add any seasonings), whisked eggs, and breadcrumbs in three separate bowls. Once you've sliced up your eggplant into 1cm thick discs, coat each disc with flour, then the egg mixture, then the breadcrumbs. Repeat this three step process again, and then set it aside and do the rest of the eggplant slices.
- Place a frying pan on medium-low heat and add in vegetable oil until it's ½ inch deep. Gently place in the eggplant slices and fry on each side for 5 minutes until golden brown. Then remove and set aside on paper towel to drain the oil.
- Meanwhile, place another frying pan on medium heat and drizzle with oil. Add in garlic, shallots and fry for a couple of minutes. Then add in the chopped tomatoes, balsamic vinegar, sugar, grated parmesan, and season with salt and pepper. Cook for the another 5-10 minutes. Taste and season to your liking.
- Now time to assemble your sandwich. Get your focaccia and slice it in half. Optionally, you can lightly toast it to give it a crunchy exterior. Place the focaccia pieces onto a baking tray. On the bottom half of the bread, add 4 tablespoons of your marinara sauce. Top with the crispy eggplant, and sliced mozzarella cheese. Place that under the grill for 5 minutes until the cheese has melted. Top with more marinara sauce, fresh basil, and your upper half of focaccia. Enjoy!
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