Eggplant Parmesan Sandwich

I am a fan of Food Network and if you haven't yet checked out the Sandwich King on Sunday mornings you really should! Even though most of the sandwiches aren't vegetarian, I always get a good idea for a recipe that I can adapt the sandwich into and there are some really great vegetarian sandwiches as well. This sandwich was already vegetarian, but we made some adaptations to our tastes.

Other Sandwich Wednesday Recipes: Egg Breakfast WrapRoasted Vegetable Sandwich with Zesty White Bean Spread, and Peanut Butter Chocolate Chip Apple Sandwich

Adapted from Food Network's Deconstructed Eggplant Parmesan Sandwich.


-1 large eggplant, peeled and sliced into 1/2-inch rounds (you'll need at least 8 rounds)
-Freshly cracked black pepper
-2 cups all-purpose flour, for dredging
-4 large eggs, beaten
-3 cups panko breadcrumbs
-1 cup freshly grated Parmesan
-A pinch of cayenne 
-Vegetable oil, for frying

Sandwich Build
-Knotted Kaiser Rolls
-Mozzarella Cheese
-Cooked ditalini pasta, or other small pasta
-Marinara Sauce

Slice the eggplant, then sprinkle liberally with salt to soak out the excess moisture. Leave in a colander for 15 to 20 minutes. When they're done, dry the pieces off with a paper towel.

Set up your frying station. Flour, eggs, the panko breadcrumb mixed with parmesan and cayenne. To make dip each into the flour to coat, into the egg and then into the breadcrumbs. Fry in a hot pan until golden brown, drain the finished one on a plate covered in paper towels.

To build the sandwich, stack two pieces of eggplant, top with mozzarella and bake until the cheese is melted. Then add the diatlini pasta with sauce and the top bun.

This sandwich was delicious, it lived up to all expectation. J. told me that he was going to have seconds before he ever finished the first sandwich. The pasta on the sandwich was my favorite part, this would be a great way to mix up leftovers. I think it would be even better with a little garlic butter spread onto both buns before they were toasted. Overall though I was very happy with this recipe.


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