Eggplant Parmigiana Sandwiches

March 6, 2013

Eggplant parmigiana is one of my favorite foods to get at an Italian restaurant.  It’s so comforting, but it’s also so fattening.  When I randomly found a 4 oz jar of my homemade spaghetti sauce I thought was long gone, I knew I had to do something special with it and lightened up eggplant parmigiana was the word.  I know what you’re thinking – 4 oz?  What a weird amount.  Because I live in a 2 person house, it seemed silly to me to can in large quantities and inevitably waste half a jar later.  So instead, I put almost everything into 4 oz “single serving” jars.  Downside? These jars are pretty small, so I guess they’re also easy to lose!


The small jar definitely wasn’t enough for multiple plates with noodles, so I went with sandwiches.  The result was even more comforting.  I topped mine with some mozzarella and fresh basil, but you could easily leave the mozzarella off and keep it vegan.  Put this on the crustiest bread or rolls you can find, and you’ll be a happy camper.  I served mine with an epic Greek salad for the best meal I’ve had all week.


Eggplant Parmigiana Sandwiches
Serves: 4

  • 1 large, skinny eggplant
  • ½ c almond milk
  • ½ c bread crumbs (could use GF bread crumbs)
  • 1 tbsp Italian seasoning
  • 2 tbsp nutritional yeast (or Parmesan)
  • 4 large, crusty rolls split like hamburger buns
  • 4 oz spaghetti sauce
  • shredded mozzarella (optional)
  • fresh basil (optional)

  1. Preheat oven to 375°.
  2. Wash eggplant and cut into ¼” slices.
  3. Mix together bread crumbs, seasoning, and nutritional yeast/cheese.
  4. Pour almond milk into a bowl and place some of the bread crumb mixture onto a shallow dish or plate. Dredge eggplant in the milk, press into the bread crumb mixture, and place on a greased cookie sheet. Repeat with all of the eggplant, replenishing the bread crumbs on the plate as necessary.
  5. Bake eggplant for 20 – 25 minutes, until slightly browned and crispy.
  6. Distribute eggplant across the bottom portions of the rolls. If using cheese, top the sandwiches and broil for a few minutes to melt the cheese. If not using cheese, place the sandwich bottom and roll top in the oven for a minute or two to toast.
  7. Add sauce, basil, top of roll and enjoy.

Nutritional counts are for breaded eggplant only. Bread typically varies greatly in calorie counts and I didn’t want to lead anyone astray if they are closely watching their calories.

Nutrition Information
Calories: 100 Fat: 2g Carbohydrates: 19g Fiber: 6g Protein: 5g


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    Anna @ ApronHearts Mar 08, 2013

    That breaded eggplant looks so crispy. I’d love to try that sandwich. Great recipe!

    Becky @ Olives n Wine Mar 08, 2013

    I love Eggplant Parmesan but agree about the unhealthiness :/ Your sandwich looks like it would cure any craving and have zero guilt. Love it!

    Christine @ 24 Carrot Kitchen Mar 08, 2013

    I have favorite sub shop that I get eggplant parm sandwiches. It would be much easier and nutritious to make at home. Next time, that’s what I’ll do. Your photos are great…they are making me hungry!

    Reeni Mar 07, 2013

    This is a favorite of mine too! I haven’t had one in a while – you awakened a craving. I bet those little jars of sauce are so cute and handy to have on hand!

    Nicole @ youngbrokeandhungry Mar 07, 2013

    Eggplant Parmigiana is one of the few dishes I actually feel full on without the meat. And putting it between a crusty roll is a great idea!

      Kelly Mar 07, 2013

      You could super easily swap out the bread crumbs for GF ones, too!

    marci Mar 06, 2013

    I love eggplant but rarely make it because nobody in my house shares my enthusiasm…boo! I can easily make this for just myself. I’m definitely going to try it!

      marcie@flavorthemoments Mar 06, 2013

      Sorry, I accidentally hit reply on my IPad before I finished typing in my info. That “marci” comment is me

      Kelly Mar 07, 2013

      If you cut the slices thin enough, they might not even konw it’s eggplant? 😉 I bet this would also be good with zucchini, if that’d go over any better. If not– more for you!

    Natalie Mar 06, 2013

    So tasty! Better than chicken parm 🙂

    moderngirlnutrition Mar 06, 2013

    Eggplant parm is one of my absolute favorites! So delicious:)

    Julia Mar 06, 2013

    YUUUUUM!! I just made eggplant sandos the other day, but they weren’t all fancied up with parmesan and yummy tomato sauce! These look so satisfying and delicious!

    Em @ Love A Latte Mar 06, 2013

    I loveee eggplant parm! This recipe looks like a must make for me. Thanks!

      Kelly Mar 06, 2013

      Yay! Let me know if you try it out

    cleaneatingveggiegirl Mar 06, 2013

    Your blog is seriously one of my new favorites! I have become obsessed and have immediately fallen in love with nearly every recipe that you post. Awesome job. Please keep up the amazing work! 🙂

      Kelly Mar 06, 2013

      Aww, thanks! I’ll try to keep up the good work. 🙂

    Ashley @ Baker by Nature Mar 06, 2013

    I’ve been craving eggplant parm like CRAZY! And in sandwich form?! All the better!

    sally @ sallys baking addiction Mar 06, 2013

    eggplant parm is my go-to meal. I always eat it on sandwiches (like this recipe!) before my races. Yours looks wonderful!