Eggplant Parm Sandwich Recipe

Name: Eggplant Parm Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds cherry tomatoes (about 4 cups); 3 garlic cloves, skin-on; 3 teaspoons extra-virgin olive oil; 1/2 teaspoon crushed red pepper; Kosher salt; Non-stick cooking spray; 1 small globe eggplant (about 1 pound); 1 egg white, lightly beaten; 2 ounces whole-grain salt-free melba toast, finely crushed (9 pieces); 1 teaspoon red wine vinegar; 8 basil leaves, roughly chopped; 2 square ciabatta rolls, split, insides removed, and lightly toasted cut-side up; 4 ounces shredded part-skim mozzarella; 2 tablespoons grated parmesan

Servings: persons

1 1/4 pounds cherry tomatoes (about 4 cups)
3 garlic cloves, skin-on
3 teaspoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
Kosher salt
Non-stick cooking spray
1 small globe eggplant (about 1 pound)
1 egg white, lightly beaten
2 ounces whole-grain salt-free melba toast, finely crushed (9 pieces)
1 teaspoon red wine vinegar
8 basil leaves, roughly chopped
2 square ciabatta rolls, split, insides removed, and lightly toasted cut-side up
4 ounces shredded part-skim mozzarella
2 tablespoons grated parmesan

1
Preheat oven to 400 degrees.
2
Have two racks set up in the oven.
3
Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet.
4
Drizzle with 1 teaspoon olive oil.
5
Roast until the tomatoes burst and start to caramelize, about 30 minutes.
6
Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
7
Spray a baking sheet with cooking spray.
8
Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds.
9
Dip only one side of each round into the egg white and then into the crushed melba toast.
10
Lay out on the sheet tray, crumb-side up.
11
Sprinkle with 1/4 teaspoon salt.
12
Spray with more cooking spray.
13
Bake until just tender, about 25 minutes.
14
Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
15
Preheat the broiler.
16
Place the toasted ciabatta halves on a baking sheet cut-side up.
17
Cut the remaining garlic clove in half and rub on the bread.
18
Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan.
19
Broil until the cheese melts and starts to bubble, about 3 minutes.
20
Top each open-faced sandwich with the fresh tomato and basil salad.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 pounds cherry tomatoes (about 4 cups), 3 garlic cloves, skin-on, 3 teaspoons extra-virgin olive oil, 1/2 teaspoon crushed red pepper, and more.

Yes, Eggplant Parm Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Parm Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions