Two of my favorite things combined into one…what’s not to love? Meet my new Vegan Crispy Eggplant Parmesan Sandwich! If it’s done the right way, it can be the best of both worlds, and this recipe does just that.
I love eggplant Parmesan and I love sandwiches…yet I always hesitate before ordering it at a restaurant. The is mostly because of the eggplant texture and the way it’s cooked. Yes, I’m picky with my food at times, but I wouldn’t be a good food blogger if I wasn’t, right? =) Going back to the eggplant, the perfect eggplant for this sandwich should be tender (but not mushy) on the inside, hold its shape, and remain crispy on the outside. After I shared my Baked Crispy Eggplant Rounds last week, I combined them with my new Garlic Basil Vegan Ricotta Cheese and created this delicious mouthwatering Vegan Crispy Eggplant Parmesan Sandwich. The combination was inevitable.
If you have been following my blog, you can guess what happened the first time I baked the Crispy Eggplant rounds. That’s right, I devoured ALL of them hot right out of the oven with just some salt and pepper. So after I made a second batch, I created this perfect sandwich. It’s easy to make and you can even prep the Vegan Ricotta the day before. The Crispy Eggplant rounds are of course best in this sandwich straight from the oven, but I’ve still thoroughly enjoyed leftover sandwiches made the next day. This sandwich also packs well for a school lunch or to take to work the next day.
I’d love to see your creations so be sure to tag me on Facebook or Instagram if you try out the recipe!
What’s your favorite dish-turned-into-sandwich? Let me know in the comments below!
Crispy Eggplant Parmesan Sandwich
INGREDIENTS
- 4 Ciabatta bun , or Rustic Italian Bread (see notes below)
- 2 cups Garlic Basil Vegan Ricotta Cheese Spread
- 8 Baked Crispy Eggplant Rounds
- baby arugula leaves
- favorite marinara sauce , home-made or store bought
- red crushed pepper , optional
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- If using bread (see notes below), slice each roll or bun in half and place in the oven for 5-10 minutes until bread is slightly toasted on both sides (to taste).
- Be sure that the crispy eggplant rounds and vegan ricotta is no cooler than room temperature (in case you made it ahead of time and stored it in the fridge, remove and let it sit at room temperature).
- Line a baking tray with parchment paper.
- On every toasted bottom half, spread a generous layer of marinara sauce, followed by a generous layer of the Garlic Basil Vegan Ricotta Cheese Spread, a layer of baby arugula leaves, and a few Baked Crispy Eggplant Rounds (the exact amount will depend on the size of your bread).
- Place the loaded halves on the lined baking tray and back in the oven for 5-10 minutes until nice and hot.
- Remove from the oven.
- Add a generous layer of marinara to each of the top halves of the bread, sprinkle on some red crushed pepper for added heat (if using), and close each sandwich. Enjoy!
NOTES
NUTRITION
Reshana
Anjali, you have honestly left me speechless!!! You create the most amazing sandwiches ever. Your creativity in the kitchen is on level 10000000!!!!!! You are amazing at what you do and thats what makes you a great blogger! These look mouth watering…. Perfection on a plate 🙂
anjali
Thank you Reshana, made my day with those lovely words. This is one of my favorite sandwiches, especially after making that crispy eggplant. So good!
Rashmi
This looks like one of the best vegan sandwiches I have seen to date!!!
Combines two of my favourites…EGGPLANT AND CHEESE, definitely a winner in my books.
You are such an inspiration and my favourite food blogger, keep doing what you do 🙂
YOUR PHOTOS HAVE ME DROOLING 😀
anjali
Thank you Rashmi!! It’s sooo good…especially if you love eggplant parmesan. You are so sweet, thank you SO much for following along and always reading my posts!
Rob @ VegRep
Wow… What camera are you using Anjali? Your pictures are incredible.
Not to mention the food. What an awesome recipe.
Thanks for sharing.
anjali
Thanks Rob! I’m using a Canon 70D. My food photography has definitely improved tremendously over the years, so your comment is very much appreciated. This sandwich recipe was fun to photograph with all the different components. Let me know if you get a chance to try some of my recipes!
Rebecca @ Strength and Sunshine
That’s the way to do a sandwich! Love that “ricotta!”
anjali
Thanks Rebecca!! This sandwich is amazing!! I love how easy it is and all the flavors!
Aimee
This looks incredible! I love that bright blue wood background, by the way 🙂
anjali
Thanks Aimee! Love that blue as well…my sister-in-law made it for me, it was my xmas gift from her this past year!
The Food Hunter
I wish I had this for lunch today!
anjali
It’s o quick and easy once you have the crispy eggplant made. It’s on the menu again in my house this week!
Kelly @ TastingPage
A match made in heaven and such a winning, healthy sandwich!
anjali
Thanks Kelly! When done right, it’s one of my favorite sandwiches!
Linda @ Veganosity
Oh yum! I love eggplant parmesan. Those sandwiches look amazing!
anjali
Thanks Linda!! Me too…as long as they’re made right =)
Uma Srinivas
This looks so delicious. I love eggplant and this will be great for weekend lunch!
anjali
Thank you Uma! Yes, perfect for weekend lunch…it’s even easy to make, pack, and take on the go!
Mel @ avirtualvegan.com
Oh my! What an amazing looking sandwich and those textures…. I want one for lunch tomorrow!
anjali
Thank you Mel!! Whenever I make the eggplant, I find myself having it for lunch at least 2-3 x a week ha!
Ceara @ Ceara's Kitchen
The eggplant looks so crispy and perfect! Lovely!
anjali
Thanks Ceara…it’s the only way I like my eggplant when it comes to eggplant parmesan sandwiches.
Ceara
I love how crispy the eggplant is! Looks delicious!
anjali
Thanks Ceara! It comes out very crispy, which is what I love about this recipe. I always hesitate ordering eggplant sandwiches at restaurants because i’m never sure how the texture of the eggplant will be!
Gin
These look AMAZING! I’m going to try them out on my carnivore boyfriend, I think he’ll love them!
anjali
Awesome! I’m sure he will love them! And if you have extra batter laying around after making the eggplant, it’s also perfect for dipping rings of onions for onion rings, or even broccoli/mushrooms! Let me know if you try it out!
Patricia @ Grab a Plate
Nothing I love more than eggplant! Your crispy version looks really great – perfect to add some crunch in this sandwich. Love it!
anjali
The lack of crunch is actually my main problem with most eggplant parmesan sandwiches at restaurants…these stay nice and crispy!
PD
Eggplant Parmesan sandwich was really good.