Name: Eggplant Sandwich
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Ingredients: 1 medium eggplant; 2 large eggs; 1/2 cup bread crumbs; 1/2 cup panko bread crumbs; salt (to taste); ground black pepper (to taste); granulated garlic (to taste); Italian seasoning (to taste); 1 10-inch baguette; 1/2 cup marinara sauce (warmed); 1 cup shredded Monterey jack cheese

Toasted baguette filled with crispy breaded eggplant, marinara sauce, and melted Monterey Jack cheese.

Crispy breaded eggplant likes to sit on a roll

Years ago, I planted eight eggplant plants in my garden even though I had barely cooked with eggplant before. It wasn’t exactly my wisest culinary decision — I simply loved how whimsical eggplants looked growing in the garden. Those eight plants absolutely thrived, though, and suddenly I had more eggplant than I knew what to do with. That summer became one long kitchen experiment with everything eggplant. This eggplant parmesan sandwich ended up being my favorite recipe of them all. I’ve been making it ever since, and now I’m sharing it with you so you can enjoy it too.

Instead of frying the eggplant, the breaded slices are baked until tender, then finished under the broiler to give the coating an extra-crispy finish. The combination of crisp breading, tender eggplant, and rich Italian flavors makes this a satisfying vegetarian sandwich that’s hearty enough for lunch or dinner.

If you enjoy making hearty homemade sandwiches at home, you’ll also want to try my hot hamburger sandwich with gravy, old fashioned hot roast beef sandwich, and turkey bacon cheese melt sandwich. They’re all comforting classics that are perfect when you’re craving a satisfying meal.

Recipe ingredients

Eggplant: Any variety of eggplant works well in this recipe. I usually reach for Black Beauty or Italian eggplants because they’re easy to find at my local farm markets, but I always grab other varieties when they’re available. Choose eggplants that feel heavy for their size with smooth, glossy skin and firm flesh that springs back when gently pressed. Avoid any with wrinkled skin, soft spots, or large blemishes. The eggplant is the star of this sandwich, providing the hearty, satisfying bite that makes it substantial enough to stand in for meat.
Breadcrumbs: A combination of traditional unseasoned breadcrumbs and panko breadcrumbs creates the best coating. The finer traditional breadcrumbs cling evenly to the eggplant, while the larger panko crumbs add extra crunch and a lighter texture. Using both gives you a crisp, golden crust that holds up well under the marinara sauce without becoming heavy.
Baguette: I used a 10-inch baguette for the sandwich pictured in this post because its crisp crust and chewy interior hold the fillings together beautifully. Look for a fresh bakery baguette with a lightly crisp crust rather than one that’s overly hard. If you prefer, ciabatta, French bread, or sturdy sandwich rolls are all excellent choices. Whatever bread you choose, make sure it’s sturdy enough to support the crispy eggplant, sauce, and melted cheese.
Marinara sauce: Use your favorite marinara sauce, whether it’s homemade or a good-quality store-bought brand. A thick marinara works best because it adds classic eggplant Parmesan flavor without making the sandwich overly messy. Choose a sauce with balanced tomato flavor and plenty of herbs that will complement the crispy eggplant and melted cheese.
Cheese: I prefer Monterey Jack cheese on my eggplant sandwiches. While it isn’t the traditional choice for an eggplant Parmesan-style sandwich, it melts beautifully and has a mild, creamy flavor that pairs especially well with the crispy eggplant and marinara. If you prefer a more classic approach, provolone or mozzarella are excellent options.

See the recipe card for full information on ingredients and quantities.

How to make an eggplant sandwich

Step 1: If you prefer, peel the eggplant first. Leaving the peel on adds a little more texture, while peeling it creates a softer bite. Slice it lengthwise into 1/8-inch-thick slices, keeping the thickness as even as possible so the eggplant cooks evenly and the breading browns at the same rate.

Step 2: Crack the eggs into a shallow dish and whisk until the yolks and whites are completely combined. In a second shallow dish, stir together the traditional breadcrumbs and panko breadcrumbs until evenly mixed. Having both dishes ready before you begin makes breading the eggplant quick and easy.

Step 3: Dip each eggplant slice into the beaten egg, allowing any excess to drip off. Press both sides into the breadcrumb mixture, coating each slice completely. Arrange the breaded slices in a single layer on a silicone-lined baking sheet, leaving a little space between them so they crisp evenly.

Step 4: Season the tops of the breaded eggplant slices with salt, black pepper, garlic, and Italian seasoning to taste. Seasoning after breading helps the herbs and spices stay on the coating instead of falling away during handling.

Step 5: Bake in a 350°F (177°C) oven for 15 minutes. Carefully flip each slice, season the second side with salt, black pepper, garlic powder, and Italian seasoning, then return the pan to the oven and bake for another 15 minutes, or until the eggplant is tender and the coating is lightly golden.

Step 6: Cut the baguette in half, then slice each half lengthwise. Butter the cut sides and place all four pieces under the broiler. At the same time, return the baked eggplant slices to the broiler for a minute or two to crisp the breadcrumb coating. Watch both closely, as they can brown quickly under the broiler.

Step 7: Stack the crispy eggplant slices at least 3 slices high on the bottom halves of the toasted baguette. Spoon the warm marinara sauce over the eggplant, then spread generously with the shredded Monterey Jack cheese.

Step 8: Return the assembled sandwich to the broiler until the cheese is fully melted. Remove from the oven, let it cool for a minute or two, then slice and serve while it’s hot.

Top tips

Choose slices similar in width: Slices cut from the center of the eggplant are more uniform in size, making them easier to stack into a thick, even layer that supports the toppings from end to end.
Broil only until crisp: The eggplant is already fully cooked before it goes under the broiler. Pull it out as soon as the coating becomes crisp and golden to prevent the breadcrumbs from becoming overly dark or developing a bitter taste.
Use a serrated knife: A serrated knife cuts cleanly through the crisp baguette with a gentle sawing motion instead of compressing the bread, helping the stacked eggplant and toppings stay in place.
Serve right away: This sandwich is at its best while the breading is still crisp, the cheese is hot and melted, and the toasted baguette still has its fresh-from-the-oven texture.

Serve

This sandwich pairs well with simple sides that let the crispy breaded eggplant and marinara shine. A serving of potato wedges with garlic and asiago, traditional homemade potato salad, or homemade hand cut fries makes it hearty enough for dinner, while a side of applesauce with caramel flavor or classic farmhouse coleslaw adds a refreshing contrast to the warm sandwich.

If you want to pair this sandwich with a cup of hot, steamy soup, Italian broccoli soup, homemade Italian zucchini soup, and hearty tortellini soup all are great choices that complement the Italian-inspired flavors of the sandwich without competing with them.

For a deli-style lunch, serve the sandwich with a handful of your favorite kettle-cooked potato chips and a dill pickle spear. It’s an easy meal that’s just as good for a weekend lunch as it is for a casual family dinner.

If you’d like to make the entire sandwich from scratch, use my Italian semolina bread, rustic Dutch oven rye bread, or homemade whole wheat artisan bread instead of store-bought bread. Homemade bread adds another layer of flavor and makes this sandwich even more special.