Why the Eggplant Parm Sandwich is the Best “Next Day” Sandwich

For many, Eggplant Parmigiana isn’t just a meal; it’s a culinary event. And if you’re like me, the anticipation of enjoying an eggplant parm sandwich the next day is even better than waking up to post-Thanksgiving leftovers. You can absolutely quote me on that! There’s something magical that happens when the flavors have a chance to meld and deepen overnight, transforming already delicious ingredients into an extraordinary sandwich experience.

The only slight hurdle? Sometimes, you don’t want an entire tray of eggplant parmigiana taking up precious fridge space, or perhaps you’re just cooking for one or two. That’s precisely why I’ve scaled down this beloved recipe. Instead of committing to a massive baking dish, this guide focuses on making just two perfectly sized, incredibly comforting eggplant parm sandwiches. It’s ideal for a cozy Friday night dinner when you’re looking for something satisfying but quicker than a full-blown pizza, yet infinitely more special. The process is surprisingly straightforward and doesn’t demand hours in the kitchen, making it a perfect weeknight treat or a relaxed weekend lunch.

Our family has always been a devout clan of eggplant lovers. Whether it’s a rich Pasta alla Norma, a vibrant Eggplant Caponata, or this irresistible sandwich, we’re always eager to dive into the wonderful versatility of this purple vegetable. This particular sandwich captures all the essence of the classic parmigiana dish, offering layers of savory flavor and satisfying textures in a convenient, handheld form.

Ingredient Notes and Expert Substitutions for Your Eggplant Parm Sandwich

Crafting the perfect eggplant parm sandwich starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and how to make the best choices:

• The Bread. The foundation of any great sandwich is its bread. For this eggplant parm hero, high-quality bread isn’t just preferred—it’s absolutely essential. Skimping here by using something like plain white bread would be a disservice to the delicious fillings; you might as well opt for a simple peanut butter fluff sandwich! Your best bets are a sturdy Semolina loaf or a tangy Sourdough bread. Both offer a robust crust and a chewy interior that can stand up to the sauce and fried eggplant without becoming soggy. If you can find a fresh Italian or French bread from a local bakery, even better! Lightly toasting the bread before assembly also adds another layer of texture and prevents it from getting too soft.
• Eggplant. Choosing the right eggplant and preparing it correctly is crucial for that perfect texture. Look for firm, shiny eggplants that feel heavy for their size. Avoid any that are soft, shriveled, or have blemishes. When slicing, aim for a consistent ¼-inch thickness. This thinness ensures the eggplant fries quickly and thoroughly, preventing it from becoming chewy or rubbery. For sandwiches, I prefer to cut the eggplant lengthwise into oval-shaped slices, as they fit better on most bread rolls and provide more surface area for that delightful crispiness. If you have extra time, salting the eggplant slices for about 30 minutes to draw out excess moisture, then patting them dry, can also contribute to a crispier final product, though it’s not strictly necessary if you follow the chilling tip later.
• Marinara Sauce. A rich, flavorful marinara is the heart of any eggplant parm. I often keep a stash of leftover Marinara Sauce in my freezer for moments just like this. There’s nothing quite like the depth of flavor from a homemade sauce. However, if you’re short on time, don’t fret! You can whip up a quick sauce using the ingredients and instructions provided in the recipe card below. Just remember to use good quality canned tomatoes. As a last resort, using your favorite store-bought sauce is perfectly acceptable – just be sure it’s one you genuinely enjoy. A good marinara provides the necessary moisture and acidic counterpoint to the rich fried eggplant and cheese.
• Breadcrumbs. For that classic Italian texture and flavor, I strongly recommend using traditional Italian breadcrumbs. They tend to be finer and create a beautiful, even crust when fried. Panko breadcrumbs, while great for some applications, can be too coarse for this recipe, sometimes creating a thicker, less integrated coating that doesn’t quite achieve the desired delicate crunch. Feel free to enhance your breadcrumbs with extra dried herbs, grated Pecorino Romano, or a pinch of red pepper flakes for an added flavor boost.

*Please see the full recipe card below for precise measurements and detailed ingredient information.

Quick and Flavorful Marinara Sauce Instructions

Even if you don’t have a batch of homemade marinara on hand, a delicious sauce can be made quickly. In a medium sauce pot, heat a tablespoon of olive oil over medium heat until shimmering. Stir in the minced garlic and sauté for about one minute until it becomes fragrant but not browned – burnt garlic can turn bitter. Then, add the canned plum tomatoes. Using your hands to crush the tomatoes directly into the pot, or a wooden spoon to break them down as they cook, helps release their juices and creates a wonderful texture. Bring the tomatoes to a boil, then reduce the heat to a gentle simmer. Season with salt and add fresh basil leaves. Let it simmer for at least 30 minutes to allow the flavors to meld and the sauce to thicken slightly. The longer it simmers, the richer it will become.

Honestly, 90% of the time, I manage to skip this step entirely. It truly pays off to keep leftover Sunday Sauce or marinara stashed away in the freezer. I’ve found that freezing small, individual portions of sauce in containers or freezer bags is a lifesaver for situations just like this, making quick meals incredibly easy. A good quality, pre-made sauce elevates this sandwich from good to glorious with minimal effort.

How to Make An Irresistible Eggplant Parm Sandwich: Step-by-Step Guide

Follow these simple steps to assemble your perfect eggplant parmigiana sandwich, from breading to broiling, ensuring a crispy, cheesy, and utterly satisfying result:

Step 1: Prepare the Breading Mixture. On a large, flat plate or shallow dish, combine your Italian breadcrumbs with salt, chopped parsley, grated Parmesan cheese, and garlic powder. Mix these ingredients thoroughly with a fork until they are uniformly distributed. This seasoned breadcrumb mixture is key to building layers of flavor and achieving that perfectly crisp crust on your eggplant.

Step 2: Egg Wash and Breading. In a separate shallow bowl, scramble the eggs and add a pinch of salt. Take each thinly sliced eggplant piece and dip it into the scrambled egg mixture, ensuring both sides are fully coated. Lift the eggplant, allowing any excess egg to drip off, then immediately transfer it to the breadcrumb mixture. Dredge the eggplant, flipping it over twice and pressing gently to ensure a complete and even coating of breadcrumbs on all sides. This two-step process creates a robust crust that will become wonderfully crispy when fried.

Step 3: Chill for Crispy Perfection (Pro-Tip!). Once all your eggplant slices are breaded, here’s a professional secret for an extra-crispy finish: arrange them on a plate or baking sheet and place them in the refrigerator for at least a few hours, or even overnight if you have the time. This crucial step helps to draw out some of the remaining moisture from the eggplant and allows the breading to adhere more firmly, resulting in a significantly crispier fried eggplant that won’t get soggy as quickly. Don’t skip this if you want truly outstanding results!

Step 4: Fry the Eggplant. In a large saucepan or skillet, heat about ½ cup of olive oil over medium-high heat. The oil should be hot enough that a breadcrumb dropped in sizzles immediately. Carefully place the breaded eggplant slices into the hot oil in batches, ensuring not to overcrowd the pan. Overcrowding can lower the oil temperature and lead to greasy eggplant. Fry each side for 2-3 minutes, or until it achieves a beautiful golden brown and crispy exterior. Adjust heat as needed to prevent burning.

Step 5: Drain and Season. As each batch of eggplant finishes frying, use tongs to carefully remove the slices and transfer them to a paper towel-lined plate or a wire cooling rack set over paper towels. This allows excess oil to drain off, keeping the eggplant light and crispy. Immediately after removing them from the oil, season the hot eggplant with a sprinkle of salt. The salt adheres best while the eggplant is still warm, enhancing its flavor.

Step 6: Assemble the Eggplant Layers. Preheat your oven’s broiler. On a piece of aluminum foil or a small baking pan (large enough to hold your sandwich fillings), begin assembling the eggplant. Lay down a base layer of fried eggplant slices, forming the general shape and size for your sandwich. Spoon a generous amount of warm marinara sauce over the eggplant, then sprinkle liberally with grated Parmigiano-Reggiano cheese. Repeat this process with more eggplant, sauce, and cheese, stacking until your sandwich layers are as substantial as you desire. The more layers, the more delicious complexity!

Step 7: Broil to Melt and Golden. Once your eggplant layers are built, generously top them with mozzarella cheese. Carefully place the baking sheet or foil with the stacked eggplant under the preheated broiler. Keep a close eye on it! Broil for 2-3 minutes, or until the mozzarella is beautifully melted, bubbly, and starts to achieve a lovely golden-brown crust in spots. This step brings all the flavors together and gives that irresistible cheesy top.

Step 8: Final Assembly and Enjoy! Carefully transfer the hot, cheesy eggplant stack onto your chosen roll or toasted bread slices. For an extra burst of flavor, consider serving your eggplant parm sandwich with an additional side of warm marinara sauce for dipping and a dollop of Pistachio Pesto. The pesto adds a unique nutty and herbaceous note that complements the rich Italian flavors beautifully. Get ready to savor every bite of this homemade masterpiece!

Pro-Tips for the Perfect Eggplant Parm Sandwich

Elevate your eggplant parm sandwich from great to extraordinary with these expert tips:

1. Choose Your Bread Wisely for an Authentic Experience. The bread truly makes or breaks this sandwich. While I personally adore sourdough bread for its tangy crust and hearty texture with eggplant parmesan, don’t limit yourself. If you’re fortunate enough to live near a quality Italian or French bakery, opt for a fresh loaf of their best bread. A crusty Italian hero roll or a soft, slightly chewy French baguette can provide an authentic base that perfectly cradles the rich fillings. Toasting your bread lightly before adding the eggplant can also prevent it from getting soggy and adds a desirable textural contrast.
2. Managing Oil and Scaling the Recipe. When frying eggplant, especially if you’re making larger quantities, the olive oil in the pan will inevitably accumulate burnt breadcrumb bits. These can impart an undesirable flavor to subsequent batches. If you’re doubling or tripling the recipe, it’s a good practice to occasionally pour out the used oil, wipe the pan clean, and replace it with fresh olive oil. This ensures each piece of eggplant fries to a golden perfection without any bitterness. However, if your craving for eggplant parm is truly monumental, I recommend heading over to our comprehensive eggplant parmigiana recipe and making a full tray. It’s designed for larger portions and will guide you through making a feast!
3. Refrigerate Breaded Eggplant for Superior Crispiness. This is perhaps the most impactful tip for achieving that desired crispy texture. Instead of simply salting and wiping dry the eggplant to remove moisture (a common but time-consuming technique), try this: after breading your eggplant slices, arrange them on a wire rack or plate and refrigerate them overnight, or for at least a few hours. This allows the breading to dry out and adhere more firmly to the eggplant, which results in a significantly crispier fried crust. The cold temperature also helps to firm up the eggplant, preventing it from absorbing too much oil during frying. This simple step can truly transform the texture of your eggplant parm!

Recipe FAQs: Your Eggplant Parm Sandwich Questions Answered

Got questions about making the perfect eggplant parm sandwich? We’ve got answers!

More Delicious Italian and Comfort Sandwiches to Explore

If you’ve fallen in love with the classic flavors of this eggplant parm sandwich, you’re in for a treat! We have a wide array of other satisfying sandwich recipes that bring comfort and incredible taste to your table. Explore these other fantastic options:

We truly hope you enjoy making and devouring this exceptional eggplant parm sandwich. It’s a testament to simple, quality ingredients coming together to create something truly memorable. Please leave a comment and a star rating below in the recipe card if you try it! We absolutely love to hear what you think of our recipes and how they turn out for you. Feel free to tag us on Instagram @vindelgiudice to share your culinary creations!

Eggplant Parm Sandwich