An eggplant parm sandwich is a standout handheld: crisp fried eggplant, a simple tomato sauce, plenty of freshly grated Parmigiano-Reggiano, and bright basil. This classic Italian sandwich is comforting, satisfying, and easy to make at home.
Love sandwiches? This eggplant parm on sturdy bread joins other great handhelds like the Big Fat Greek Chicken Burger, the Mediterranean Chicken Wrap, and Italian Sausage Bread. It also makes excellent leftovers—think of a Chicken Pizzaiola sandwich the next day.
The Best “Next Day” Sandwich
Eggplant Parmigiana is one of my favorite meals, and the sandwich made from the leftovers is even better. If you want the same comfort without committing to a whole tray, this scaled-down version yields two generous eggplant parm sandwiches. They’re perfect for a cozy Friday night when you want something warm and satisfying that doesn’t take all evening to prepare.
My family loves eggplant in all forms—Pasta alla Norma or Eggplant Caponata are regulars—so shrinking a tray down to just enough for a couple of sandwiches is a welcome trick.
Ingredient Notes and Substitutions
- Bread. Use high-quality bread. Semolina, sourdough, or a good Italian loaf will hold up to the sauce and eggplant. Avoid very soft, commercially processed sandwich bread if you want contrast in texture.
- Eggplant. Slice thinly—about 1/4 inch—so pieces fry quickly and stay tender, not chewy. For sandwiches, slice lengthwise for a better fit on the roll.
- Marinara. Homemade or store-bought both work. I often keep small containers of marinara or Sunday sauce in the freezer for quick meals. A simple sauce of canned tomatoes, garlic, basil, salt, and olive oil simmered for half an hour is all you need.
- Breadcrumbs. Classic Italian-style breadcrumbs give the best coating. Panko tends to be too coarse for this application.
See the recipe card below for precise ingredient amounts and full instructions.
Quick Sauce Instructions
Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté briefly until fragrant, about one minute. Add canned tomatoes and hand-crush them in the pot with a spoon. Bring to a gentle boil, then lower to a simmer. Add salt and basil leaves and simmer uncovered for approximately 30 minutes until the sauce thickens slightly. Adjust salt to taste.
If you’re short on time or have sauce in the freezer, that frozen reserve is perfect for speeding up the process—just thaw and reheat.
How to Make An Eggplant Parm Sandwich
Step 1: Mix the breadcrumb ingredients—breadcrumbs, grated Parmesan, chopped parsley, garlic powder, and salt—on a large plate.
Step 2: Beat one or two eggs with a pinch of salt. Dip each eggplant slice in the egg mixture, then press into the breadcrumb mixture until evenly coated on both sides.
Step 3: If you have the time, refrigerate the breaded eggplant for a few hours or overnight. Chilling helps draw out moisture and results in a crisper crust when fried.
Step 4: Heat olive or canola oil in a large saucepan over medium to medium-high heat. Fry the eggplant slices in batches, 2–3 minutes per side, until golden brown. Do not overcrowd the pan.
Step 5: Transfer fried eggplant to a paper towel–lined plate or cooling rack and season lightly with salt right away.
Step 6: On a sheet of foil or a small baking tray, assemble the sandwich filling in a line: a layer of eggplant, a spoonful of sauce, and a sprinkle of Parmigiano. Repeat to build several thin layers so each bite gets eggplant, sauce, and cheese.
Step 7: Top the layered eggplant with shredded mozzarella. Place the tray under a hot broiler until the cheese is bubbly and lightly browned, 1–3 minutes depending on your oven.
Step 8: Pile the warm, cheesy eggplant onto your toasted roll. Serve with extra marinara for dipping and, if you like, a dollop of pistachio pesto for a bright, nutty contrast. For a variation, swap the eggplant for meatballs and enjoy a classic meatball sandwich.
If you enjoy this eggplant parm sandwich, try other hearty sandwiches such as a classic Italian pork sandwich or an Italian beef sandwich.
Pro Tips
- Choose the right bread. Sourdough, a crunchy Italian loaf, or good bakery bread will stand up to the sauce and eggplant without getting soggy.
- Manage the oil. If frying large batches, skim or replace the oil occasionally to remove breadcrumb bits that can burn and affect flavor.
- Dry the eggplant for crispness. Instead of heavy salting and patting dry, refrigerate the breaded slices overnight to draw out moisture and improve crunch when frying.
Recipe FAQs
Peeling is optional. Once fried and baked, the skin is usually tender and barely noticeable. Many skip peeling, though some peel in decorative stripes if they prefer the look.
A small bowl of soup pairs nicely—Escarole and Beans or a creamy mushroom soup are comforting choices.
Yes—particularly in southern Italy and Sicily you’ll find regional versions. Preparations vary, but fried eggplant with tomato and cheese is common in many traditional recipes.
More Delicious Sandwiches
-
The Italian Breakfast Sandwich
-
Eggplant Caprese Grilled Cheese
-
Peppers and Eggs Sandwich
-
Gruyere Grilled Cheese
Please leave a comment and a star rating in the recipe card if you try this. I love hearing feedback—tag your photos on Instagram if you like to share how your sandwich turned out.
Eggplant Parm Sandwich
30 mins
30 mins
1 hr
Main Course
Italian
2 sandwiches
1409 kcal
Equipment
- 1 medium pot
- 1 large saucepan or skillet
- 1 baking tray
Ingredients
- 1 eggplant, sliced 1/4 inch
- 1/2 cup olive oil (for frying and sauce)
- 4 slices or a loaf of Italian bread or rolls
- 1–2 eggs, beaten
- 1/2 cup shredded mozzarella
- 1 cup grated Parmesan cheese
Sauce
- 28 oz can plum tomatoes
- 2 cloves garlic, minced
- 2 tsp salt (adjust to taste)
- 5 basil leaves
- 1 tbsp olive oil
Bread Crumb
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tbsp chopped parsley
- 1/4 cup grated Parmesan
- 1 tbsp garlic powder
Instructions
- Add 1 tablespoon olive oil to a medium pot over medium heat. Sauté minced garlic for about 1 minute, then add the canned tomatoes. Hand-crush tomatoes in the pot, bring to a simmer, add basil and salt, and simmer for 30 minutes.
- Combine breadcrumb ingredients in a shallow dish. Scramble the egg(s). Dip eggplant slices in egg, then coat in the breadcrumb mixture on both sides.
- Heat oil in a large saucepan to medium-high. Fry the eggplant in batches until golden brown, about 2–3 minutes per side. Transfer to paper towels to drain.
- On a baking tray or sheet of foil, layer eggplant, sauce, and Parmesan several times, then top with mozzarella. Broil briefly until cheese bubbles and browns. Place the assembly on toasted bread or rolls and serve immediately.
Notes
- Bread choice matters. A sturdy sourdough or good bakery loaf will give the best texture.
- If frying many slices, occasionally refresh the oil to avoid burnt breadcrumb flavors.
- Refrigerating breaded eggplant overnight helps draw out moisture and improves crispness.