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Lilly’s Table

 
 

© Lillys-Table.com Photo of Eggplant Parm Sandwiches
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Eggplant Parm Sandwiches

 

Almost feels like a meatball sandwich for vegetarians. Warm up leftover Eggplant Parmesan and arrange on to bread such as French or sour dough. Add a dollop more tomato sauce, fresh basil or a slice of mozzarella or provolone to complete this lunch. Place in the oven until just heated through. This recipe includes instructions for creating the breaded eggplant, but plan to skip this part if you are simply using up leftovers from the day before.

Ingredients

  • 1 eggplant, cut in 1/2 inch slices
  • 1 teaspoon salt
  • ½ cup flour, white
  • 1 cup panko breadcrumbs
  • ¼ cup parmesan cheese
  • 1 tablespoon dried italian herbs
  • 2 teaspoons olive oil spray , or olive oil spray
  • 1 cup marinara sauce
  • ½ cup shredded mozzarella
  • 1 tomato, sliced, optional
  • 1 loaf french bread

Serving Size: 2 People



 

Preparation Instructions

Wash and slice the eggplant into 1/2 inch thick slices. Sprinkle lightly on each side of the eggplant with salt. Place in a colander and set aside for at least 5 minutes while preparing the remaining ingredients or other parts of the meal.

Line up three shallow dishes. Place flour and a pinch of salt (and pepper if desired) in one. The eggs lightly beaten in another. And the breadcrumbs tossed with the dried Italian herbs and grated Parmesan in another.

Preheat the oven to 450. Lightly spray or rub a baking sheet with the olive oil.

Rinse the eggplant. Dip into the flour and dust off the excess. Dip into the beaten eggs, shake off the excess. Dip into the breadcrumbs and press lightly to adhere.

Place on the baking sheet. Repeat with the rest of the eggplant slices. Once they are all on the pan. Turn each one over so they get a dab of the olive oil or lightly spray it with an olive oil mister.

Bake for 20 minutes, turn over half way through until golden on each side.

Cut the bread into 6-8 inch long pieces. Cut a slit into the center to open it up sandwich style. Dollop a few tablespoons of the marinara on each side. Top with the hot eggplant slices, more of the sauce if desired, the fresh basil, sliced cheese & tomatoes. Bake in a warm oven at about 350 until heated through for 5-10 minutes. It is also tasty served at room temperature.