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Crispy Eggplant Parmesan Sandwich

Jessica T. Brown
Crispy breaded eggplant layered with marinara, fresh mozzarella, Parmesan, and basil on toasted ciabatta buns for a hearty, flavor-packed sandwich that’s both satisfying and nutritious.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Course
Cuisine Italian
Servings 6 sandwiches

Equipment

  • 2-inch Nonstick Frying Pan
  • 1Cooling Rack
  • 1Sheet Pan
  • 2Shallow Dishes
  • 3Oven-Safe Baking Dish
  • 1 (optional)

Ingredients
  

  • 2.5 pounds eggplant peeled or partially peeled, cut into ½-inch rounds
  • 1¾ teaspoons salt divided
  • 1 cup all-purpose flour
  • 3 large eggs whisked
  • 3 cups unseasoned panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon freshly ground black pepper
  • Olive oil for frying
  • 6 ciabatta buns 6-inch
  • 6 tablespoons garlic butter
  • 1.5 cups pasta sauce
  • 8 ounces fresh mozzarella sliced or shredded
  • 6 tablespoons grated Parmesan cheese
  • ½ teaspoon crushed red pepper flakes optional
  • 12 –15 fresh basil leaves thinly sliced

Instructions
 

  • Prep Eggplant: Begin by washing and drying your eggplant thoroughly.
    Peel fully or partially, depending on preference, then slice into uniform ½-inch rounds.
    Arrange the slices on a cooling rack over a sheet pan and sprinkle evenly with ¾ teaspoon salt to draw out excess moisture.
    Let them rest for about an hour to ensure a firmer, crispier texture when cooked.
  • Set Up Dredging Station: Prepare three shallow dishes for breading: one with flour, one with whisked eggs, and one with seasoned panko.
    To the panko, add Parmesan cheese, crushed red pepper flakes, garlic powder, onion powder, rosemary, oregano, basil, remaining salt, and black pepper, mixing thoroughly.
    This station ensures each eggplant slice is evenly coated and bursting with flavor.
  • Bread Eggplant: Take each eggplant round and first coat it lightly in flour, shaking off the excess.
    Dip into the whisked eggs, ensuring full coverage, then press into the seasoned panko mixture until completely coated.
    Place the breaded slices on a plate while repeating this process for all the eggplant rounds, maintaining a neat, organized workflow.
  • Fry Eggplant: Heat enough olive oil to cover the bottom of a 12-inch nonstick frying pan over low to medium-low heat.
    Cook the eggplant in batches for 4–5 minutes per side until golden brown and crispy, adding more oil between batches if necessary.
    Transfer cooked slices to a cooling rack set over a sheet pan to drain excess oil and maintain crunchiness.
  • Toast Buns: Preheat the oven to 400°F (200°C).
    Slice ciabatta buns in half and spread garlic butter generously on each cut side.
    Place the buns on a sheet pan and toast in the oven for 8–10 minutes until golden and aromatic, creating a sturdy, flavorful base for the sandwich layers.
  • Assemble Sandwiches: Spread approximately ¼ cup pasta sauce on the bottom half of each toasted bun.
    Layer 4–5 slices of fried eggplant, then drizzle an additional 2 tablespoons of pasta sauce on top.
    Add slices of mozzarella and a sprinkle of Parmesan, ensuring even coverage for melting.
  • Melt Cheese: Place the assembled sandwiches (without top buns) on a sheet pan and bake in the oven just until the cheese melts, about 3–5 minutes.
    Keep a close eye to avoid overcooking, and ensure the cheese is gooey, soft, and perfectly melded with the eggplant.
  • Garnish and Serve: Carefully remove sandwiches from the oven, then sprinkle with crushed red pepper flakes for a hint of heat and top with fresh basil leaves.
    Place the top half of the bun on each sandwich and serve immediately for a warm, indulgent, yet veggie-packed meal.

Notes

  • Use firm, fresh eggplant for best texture and less bitterness.
  • Partially peeling the eggplant retains nutrients and a rustic texture.
  • Toasting ciabatta buns enhances flavor and prevents sogginess from sauce.
  • Adjust crushed red pepper flakes to control spiciness.
  • Prep the dredging station in batches to prevent panko clumping.
  • Store-bought pasta sauce works well, but homemade sauce boosts flavor depth.
  • Recipe yields six sandwiches; halve for smaller servings or meal prep.