Crispy Eggplant Parmesan Sandwich-3

Crispy Eggplant Parmesan Sandwich

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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 230 kcal
Author Anjali Lalani



  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*
Fat 2g3%
Sodium 944mg41%
Potassium 805mg23%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 10g11%
Protein 12g24%
Vitamin A 555IU11%
Vitamin C 11.1mg13%
Calcium 49mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.