Easy Eggplant Parmesan Sandwich

Sandwich with crispy eggplant, mozzarella, and marinara sauce on a chopping board.

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Easy Eggplant Parmesan Sandwich

This is my easy Eggplant Parmesan Sandwich recipe. With the crispy eggplant, marinara sauce, basil, mozzarella, and gorgeous focaccia, it's one of my favourite lunches to make.

Prep Time10

Cook Time10

Total Time20

Course: Snack

Cuisine: American, European

Servings: people

Calories: 1268kcal

Author: Emily Roz

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!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

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.

Nutrition