Easy Eggplant Parmesan Sandwich Recipe | The Mediterranean Dish (2024)

This open-faced eggplant Parmesan sandwich works as both a light dinner or an easy vegetarian appetizer. It packs all the flavors of classic eggplant parmesan with less fuss — no breading or frying required!Just bake the eggplant in the oven then layer it on toasted bread with melty cheese, pesto, and tomato sauce.

What You Need to Make an Eggplant Parmesan Sandwich

This Eggplant Parmesan Sandwich comes together quickly with a handful of easy to source ingredients. Pesto and spaghetti sauce are a beautiful match and an easy way to get that nostalgic flavor with less time. Go the extra mile and make them from scratch or if you’re in a hurry, pick-up ready-made versions at the store.

• Eggplant: You want the eggplants to maintain their shape as they roast: make sure they’re firm, shiny, and free of soft spots or bruises. Small globe or Japanese eggplants work best for Eggplant Parmesan.
• Kosher salt: Eggplants naturally have a high water content, which impedes caramelization in the oven. Salt dehydrates the eggplant, and rids it of some of its bitter flavor.
• Ciabatta: You can substitute with a French baguette or a rustic loaf, but I love ciabatta here. Toasted ciabatta somehow manages to be both sturdy and airy at the same time.
• Extra virgin olive oil: A smooth and buttery olive oil, like our Nocellara Italian EVOO, lets the eggplant’s flavor shine.
• Cheese: Melty cheese needs little justification—it’s what makes Eggplant Parm such a hit. Grab whole fresh mozzarella and Parmesan if you can, the pre-grated stuff isn’t quite the same.
• Basil pesto: A big fresh batch of homemade pesto brings this Eggplant Sandwich to the next level, but you can absolutely go for a tub at the store to save time.
• Spaghetti sauce: Easy Homemade Spaghetti Sauce comes together in just 35 minutes, but a store-bought marinara sauce works well too.
• Fresh basil (optional): Torn basil is used to add a pop of color and freshness.

How to Make an Eggplant Parmesan Sandwich

Easy was my goal when I created this open-faced sandwich recipe: easy to make and easy to eat. That means no more breading and frying and no more forks and knives. Simply build the sandwich open-faced like a bruschetta, bake in the oven, slice, and serve.

• Salt the eggplant: Arrange the ½-inch rounds cut from 2 small eggplants on a large tray or cutting board. Sprinkle each slice on both sides with kosher salt and set aside while you get the bread ready.
• Prepare and broil the bread: Set a rack in the middle of your oven and turn to broil. Halve the ciabatta loaf lengthwise to make two long halves. Open and place on a baking sheet with the cut-side up. Drizzle generously with extra-virgin olive oil and broil. Watch for the top to turn crispy and golden brown around the edges, about 1-2 minutes. Remove from the oven and set aside.
• Bake the eggplant: Turn the oven to 400°F. Use paper towels to wipe the eggplant well, removing excess salt and water, then spread on a large, lightly oiled sheet pan in one layer. Brush the top of each slice with olive oil and bake until the eggplant has softened and turned slightly golden brown, about 20 minutes.
• Assemble: Spread 1 cup of pesto over the toasted side of the bread, followed by 2 cups of spaghetti sauce. Top with the roasted eggplant slices. Top each eggplant slice with a ¼-inch slice of mozzarella. Dollop each stack with a little more of the red sauce.
• Bake: Bake until the mozzarella is melted and is starting to brown, about 10 minutes. Remove from the oven and top with ½ cup freshly grated Parmesan. Return to the oven for a quick minute or two for the Parmesan to warm through.
• Slice and Serve: Slice each half of the bread into 5 to 6 pieces, with each piece having its own eggplant and cheese stack. Garnish with torn fresh basil, if using, and serve.

What to Serve with Eggplant Parmesan Sandwich

If you'd like to mix up the flavors and presentation, try a drizzle of balsamic glaze on top.

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