Eggplant Parm Sandwiches

Some of the best recipes begin with an unexpected moment.

On a recent trip to Pismo Beach with my daughter and four of my sisters, we stopped at a charming little Italian eatery to grab sandwiches before heading out for a day of wine tasting. Two of my sisters ordered the Eggplant Parmesan Sandwich, and from the moment it arrived, I couldn't stop staring. It looked absolutely irresistible, and the aroma alone had everyone asking for a bite.

Curiosity got the best of me, so I learned how it was made. The eggplant was dipped in beaten egg, coated in crispy panko breadcrumbs, and pan-fried in rich butter before being layered into the perfect sandwich. Instantly, my mind started racing. What if I could recreate all of that crispy, savory goodness... entirely plant-based?

Back home, I got to work, swapping the egg, Parmesan cheese, and butter for vegan alternatives without sacrificing the flavor or crunch that made the original so memorable. The result is a sandwich that's crispy on the outside, tender on the inside, comforting, satisfying, and completely vegan.

Sometimes the best inspiration comes from a shared meal, a family adventure, and the willingness to imagine something just a little differently.

I hope you enjoy my vegan Eggplant Parmesan Sandwich as much as I enjoyed creating it.

Ingredients

1 large eggplant, cut into 8 (1/2 inch slices)

3/4 tsp. sea salt, divided

1 tsp. Italian seasoning

1/2 tsp. garlic powder

2 cups panko breadcrumbs

1 cup AP flour

4 Tbsp. Just Eggs

2 cups prepared marinara sauce

4 Italian hoagie rolls, cut in half

1 cup grated vegan parmesan cheese

1 cup grated vegan mozzarella cheese

cooking spray

fresh basil leaves

salt and pepper to taste

Directions

Preheat the oven to 350 degrees F.

Slice the eggplant into ½” thick disks. Season the slices with salt and set aside on rack to “drain” for 30 minutes. Dab the eggplant slices with a paper towel to eliminate some of the moisture.

Place the flour in a dredging bowl. Measure the Just Eggs into second bowl. Place the panko, Italian seasoning, and garlic powder in a third dredging bowl, and stir to combine.

Dip eggplant slices in flour, then faux eggs, and lastly breadcrumb mixture. Arrange on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch pan. Lightly coat eggplant slices evenly on both sides with cooking spray in order to crisp up the breadcrumbs.

Bake at 375° for 20 to 25 minutes or until golden brown and eggplant is tender, adding split hoagie roll halves to oven during the last 5 minutes. (Baking the eggplant, as opposed to frying, is a much healthier option.)

Spread pasta sauce evenly on cut sides of bread. Arrange eggplant on bottom half of bread; sprinkle with cheese mixture.

Broil 6 inches from heat 2 minutes or until cheese melts. Cover with top half of bread. Tuck a few basil leaves into each sandwich, then enjoy!

NOTE: Italian breadcrumbs may be substituted for panko breadcrumbs.