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Make Your Own Eggplant Parmesan Sandwiches


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Make Your Own Eggplant Parmesan Sandwiches


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Make Your Own Eggplant Parmesan Sandwiches

My family likes any night that is make your own. I prepare all the ingredients for them and then they assemble it the way they like it. We recently got into eggplant and these sandwiches were a no brainer that everyone enjoyed. I added some crisped veggie Italian sausages for some protein and kale was served on the side or in the sandwich.


  • Prep Time : 20 min
  • Ready Time : 20 min




    For the fried eggplant slices:

    • 3 small eggplants (any kind will do, but I prefer smaller ones)
    • 2 teaspoons kosher salt
    • 1 cup flour
    • 2 large eggs
    • 1 cup whole wheat panko
    • 1 cup cornmeal

    For the sandwiches

    • Sauteed Kale
    • 1 package Italian veggie sausage from tofurky, thin sliced and browned in pan
    • 8 ounce fresh mozzarella sliced
    • 1-2 cup marinara sauce
    • 1 large baguette or ciabatta
    • 1 lemon, juiced
    • salt and pepper


    Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

    Stir together flour and a dash of salt and pepper in a shallow bowl.  Lightly beat eggs in a second shallow bowl, then stir together panko and cornmeal and more salt and pepper to taste.  (Make one and taste test)

    Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to a plate.

    Heat a thin layer of oil in a 12 inch skillet until hot, but not smoking.  Fry eggplant slices turning once until golden brown.  Remove to paper towel lined plate.

    You can make the eggplant any time and keep in a sealed container or tinfoil until ready to use in this salad or anything else.

    For the Sandwiches

    Layout the eggplant, sauce, cheese, kale, bread and anything else you want to offer.  Assemble them open or closed and heat in a 350 degree oven for about 10 minutes.  Enjoy.


    About Tamar Genger MA, RD


    Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




    12 Responses to Make Your Own Eggplant Parmesan Sandwiches

    1. avatar says: drexlerdl

      Fried eggplant fits right in with the oil theme for Chanukah. Thanks.

    2. avatar says: Cindy

      Sounds delicious! I’m curious though, what is the lemon juice for?

      • Some people like to drizzle lemon over the eggplant in the sandwich or at least one of my kids did and it was good.

    3. avatar says: r dunaief

      i am commenting on a different recipe…the one for beet and carrot latkes. i made them and they were outstanding! i baked them because i wanted to avoid the frying and oil, but they came out crisp and delicious. thank yo all fromj joy of kosher for this recipe.

    4. avatar says: frippie

      This is great! Thank you. You probably meant to include instructions to slice eggplant before salting it.

    5. I am astounded that a NUTRITIONIST woul suggest/approve a recipe with deep fried eggplant.What could be less healthy? I would expect a much better idea from a food health professional.

      • When frying properly in healthy oil, I believe fried eggplant can be a part of a healthy diet.

        • I think you must be in a minority on that opinion. I have yet to come across any nutrition practitioner who would actually go so far as to recommend such a recipe.The world is trying to get away from frying foods, healthy oil or not.

          • avatar says: Sharon

            You need to calm down and not be so agitated. I’m sure baking the eggplant would be just as tasty and yummy.

            • Sharon, it’s a shame you see my reactions as agitated: I am just very surprised that anybody in a health profession would advocate any kind of breading/frying, etc.Why not just avoid such recipes completely, thereby also avoiding these comments.I spend a lot of time in Italy, and even there people are simply getting away from unhealthy choices, such as breading/frying eggplant. They often just bake the eggplant with no topping at all. Of course it tastes very different, but it is much healthier and once you get used to it, it’s delicious.I think it is time to stop the correspondence on this; nobody will ever convince me to put breadcrumbs on anything and fry/bake it.It is simply never done in my home.

          • To be honest I used to recommend only pan frying, but over the years I have discovered that if I use more oil, more like deep frying, the amount of oil that gets absorbed in the food is actually less than the pan frying, so that is why I recommend this approach with this recipe.

    6. avatar says: guest

      I love eggplant and have never thought of the crunch of panko with cornmeal, sounds delicious. By the way, who needs a sandwich, I just eat it. Love eggplant, thank you for sharing the recipe

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