Eggplant Sandwich

This eggplant sandwich combines crispy breaded eggplant, rich marinara sauce, and melted Monterey Jack cheese on a toasted baguette for a hearty eggplant Parmesan-inspired meal. It's a satisfying vegetarian sandwich that's perfect for lunch or dinner.

Course Main Dishes, Sandwiches

Cuisine American

Prep Time 15

Cook Time 33

Total Time 48

Servings servings

Calories 521kcal

Author Diane Gail

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

US Customary - Metric

Instructions

If desired, peel the eggplant. Slice lengthwise into 1/8-inch-thick slices.
Whisk the eggs in a shallow dish. Combine the traditional breadcrumbs and panko breadcrumbs in a second shallow dish.
Dip each eggplant slice into the egg, then coat completely with the breadcrumb mixture. Arrange in a single layer on a silicone-lined baking sheet.
Season with salt, black pepper, garlic powder, and Italian seasoning to taste.
Bake at 350°F (177°C) for 15 minutes. Flip the slices, season the second side, and bake for another 15 minutes, or until tender and lightly golden.
Cut the baguette in half, then slice each half lengthwise. Butter the cut sides and place under the broiler. Return the eggplant to the broiler for 1 to 2 minutes to crisp the coating.
Stack at least 3 eggplant slices on the bottom halves of the toasted baguette. Top with the warm marinara sauce and shredded Monterey Jack cheese.
Broil until the cheese is melted. Top with the remaining baguette halves, slice, and serve immediately.

Notes

Peel the eggplant if you prefer a softer bite, or leave the peel on for a little extra texture.
A combination of traditional breadcrumbs and panko creates the crispiest coating with the best texture.
Monterey Jack melts beautifully and pairs well with the marinara, but provolone or mozzarella are excellent substitutes if you prefer a more traditional eggplant Parmesan flavor.

Nutrition