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Eggplant Parm Sandwich

Eggplant Parmesan... but make it a sandwich! I'm always looking for healthy lunch sandwiches, and so this one is a perfect lunch recipe and super easy to make!

Eggplant Parm Sandwich

Prep Time: 20 minutes

Servings: 2 people

  • Eggplant cut into circles
  • Bread
  • Onions (chopped)
  • Minced Garlic 
  • Pasta Sauce
  • Shredded Cheese
  • Breadcrumbs
  • Milk / beaten up egg
  • Red Chilli Flakes
  • Italian Seasoning
  • Garlic Salt 
1. Cur your eggplant into circles and air fry (or bake) for about 7 minutes until they're soft and tender
2. Sauté your onions and garlic in a pot and add pasta sauce, red chili flakes, Italian seasoning and any other pasta seasoning you like. 
3. Once the eggplants are soft, make 2 bowls- 1 with milk and 1 with breadcrumbs mixed with Italian seasoning, chili flakes, and garlic salt. Dip each eggplant into the milk bowl and the breadcrumbs bowl and air fry again for 5 minutes at 350 degrees. 
4. Toast your bread until it's warm. To assemble: spread each side with the pasta sauce you made, add 2-4 eggplants on one side, put sauce over the eggplants, add some cheese and jalapeños (if you like) 
5. Put the whole sandwich in the toaster for 3-4 minutes until the cheese melts and you're done! 
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