Eggplant Parmesan Sandwich
This Eggplant Parmesan sandwich is an absolutely delicious option for a vegetarian sandwich. It is soft, crunchy, moist; everything you hope for in a sandwich. It features a fried eggplant made with parmesan and panko breading, a spreading of garlic mayo and green olive tapenade, a bottom of baked confit cherry tomatoes, and fresh arugula. (Check out our recipe tips below for how to make this recipe vegan!)
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This is such a tasty vegetarian lunch option. If you want to prep it throughout the week, you can make your eggplant parmesan ahead of time. Store it on its own in an airtight container and then warm it up in either a toaster oven, air fryer, or hot frying pan. Then assemble your sandwich when you’re ready to eat!
Eggplant Parmesan Sandwich Recipe Tips:
+ To make this recipe completely vegan, you can substitute the parmesan for a vegan parmesan cheese, the mayo for a vegan mayo, and the egg mixture for vegan greek yogurt or flax seed egg. The result is also delicious. Enjoy!
Eggplant Parmesan Sandwich
Ingredients
Eggplant Parmesan
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese, or vegan parmesan cheese
- 1/2 cup all-purpose flour
- 1 egg
- 2 lengthwise slices eggplant, (about 1" thick and 7" long) without the skin
- 1 tbsp olive oil
- kosher salt
- black pepper
- avocado oil, or other neutral oil for frying
Roasted Cherry Tomatoes
- 2 tbsp olive oil
- 1 tbsp honey
- 1 cup cherry tomatoes
- 1/2 tsp fresh thyme
Sandwich Ingredients
- 6 tbsp mayonnaise, or vegan mayo
- 1/2 tsp garlic powder
- 3 tbsp olive tapenade
- arugula
- 2 hoagie rolls, or bread of choice
Equipment
- Baking Sheet
- Wire Rack
Instructions
- Preheat the oven to 350 F/180 °C
- Combine the mayo with the garlic powder in a small plate and set aside.
- Mix 2 tablespoons olive oil, 1 tablespoon honey, ½ teaspoon thyme leafs, and a big pinch of salt. On an oven tray covered with parchment paper, place the cherry tomatoes and coat them with the honey and thyme dressing. Bake for 15 minutes at 350 F/180·C and reserve.
- Prepare your breading mix. Combine the panko breading and Parmesan cheese, then place on a large plate. Mix the AP flour with a big pinch of salt and pepper in a medium bowl. In addition, whip 1 egg with a pinch of salt in a bowl.
- Season eggplant slices with 1 tablespoon olive oil, salt, and pepper on both sides.
- Cover eggplant slices with flour, shake off excess. Coat with egg mixture. Finally, cover with the panko and Parmesan breading. Press the slice against the breading well, make sure it’s coated all the way around.
- Deep fry on a cast iron skillet with a neutral oil. The oil should cover at least 3" high of the skillet. Each side should take about 1 minute and a half. Once golden, transfer to a wire rack.
- Cut the bread roll open. Spread reserved garlic mayo on both slices. Spread olive tapenade on the top slice. Place the baked cherry tomatoes on the bottom slice. Top with the fried eggplant and arugula leafs, then close up the sandwich. Enjoy!
