Vegetarian Gastronomy

Painting With A Green Palate...100% Vegan & 80% Gluten-Free Cooking

Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Crispy Eggplant Parmesan Sandwich

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Crispy Eggplant Parmesan Sandwich-3

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.

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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!

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5 from 1 vote
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Crispy Eggplant Parmesan Sandwich
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Crispy baked eggplant is paired with a delicious tofu-based vegan ricotta for this delicious flavor-packed sandwich!

Course: Main Dish, Sandwich
Cuisine: Gluten-Free, Italian, Vegan
Keyword: easy sandwich recipe, easy vegan sandwich, eggplant sandwich
Servings: 4 sandwiches
Calories: 230 kcal
Author: Anjali Lalani
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. 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).
  3. 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).
  4. Line a baking tray with parchment paper.
  5. 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).
  6. Place the loaded halves on the lined baking tray and back in the oven for 5-10 minutes until nice and hot.
  7. Remove from the oven.
  8. 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!
Recipe Notes

For gluten-free - Use your favorite gluten-free bread or simply enjoy this recipe without the bread as stacked layers of crispy eggplant rounds, vegan ricotta, marinara, baby arugula, etc.

 

Eggplant Rounds - The sandwich is best enjoyed with freshly Baked Crispy Eggplant Rounds, but you can easily make the eggplant and vegan ricotta ahead of time and assemble when ready to serve. If you're using small ciabatta rolls (similar to the pictures in the recipe), you'll need about 2 eggplant rounds per sandwich.

 

Pack It To-Go - This sandwich packs great for a school lunch or to take to work. Simply allow the sandwich to cool completely at room temperature, wrap once in parchment paper, cut in half, and wrap once more in parchment paper. Store in the fridge until ready to take or eat.

 

Nutrition Facts
Crispy Eggplant Parmesan Sandwich
Amount Per Serving
Calories 230 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 944mg 39%
Potassium 805mg 23%
Total Carbohydrates 41g 14%
Dietary Fiber 5g 20%
Sugars 10g
Protein 12g 24%
Vitamin A 11.1%
Vitamin C 13.4%
Calcium 4.9%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Reshana says

    March 22, 2016 at 11:11 PM

    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 :)
    Reply

    • anjali says

      March 23, 2016 at 1:54 PM

      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!
      Reply

  2. Rashmi says

    March 23, 2016 at 7:55 AM

    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 :-D
    Reply

    • anjali says

      March 23, 2016 at 1:53 PM

      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!
      Reply

    • anjali says

      March 30, 2016 at 11:57 AM

      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!
      Reply

    • anjali says

      April 27, 2016 at 10:47 AM

      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!
      Reply

    • anjali says

      April 27, 2016 at 10:48 AM

      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!
      Reply

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