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Eggplant Parmesan Sandwich (Vegan)

One of the best Eggplant Parmesan Sandwiches. You will feel like you just picked it up from a gourmet Italian deli.


1 Eggplant, sliced into 3/4 inch round slices

1 1/2 cups of vegan egg

1 1/2 cups of flour

1 1/2 cups of seasoned breadcrumbs

Salt and Pepper

Balsamic Glaze

Tomato Sauce

Vegan Mozzarella slices, we used miyoko

Fresh Flat Leaf Parsley

Bell Pepper Relish

Hoagie Rolls

Olive Oil

Oil for Frying


Preheat oven to 375

Season your sliced egg plant with salt and pepper

Bake in preheated oven for 15 minutes

Remove and let cool, keep oven on

Set up your dredging station

1 small bowl with flour, 1 small bowl with vegan egg and 1 small bowl with italian seasoned breadcrumbs

Heat roughly 1/2-3/4 inch thick of oil in frying pan over medium heat

Take one slice of eggplant, dredge in flour to coat

Then dip into vegan egg followed by bread crumbs Pressing into breadcrumbs to fully coat

Place into hot oil

Repeat with remaining eggplant

Fry until golden

Remove and let drain on paper towel lined plate

Prepare sandwiches

Cut your roll in half

Place rolls cut side up onto prepared baking sheet

Spread a little tomato sauce on each side

To the bottom slice add a little pepper relish

Then drizzle with balsamic glaze

Add your fried eggplant and mozzarella slices to bottom bun

Add a little more tomato sauce on top of mozzarella

Place freshly chopped parsley on top bun

Drizzle both sides with olive oil

Bake in preheated oven to 10-15 minutes

Remove from oven

Place top bun on top of bottom bun

Cut in half

Serve and enjoy!


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