The idea of an eggplant sandwich isn’t new to me, but the method of making this version is different than I’ve done it in the past. This recipe is quicker, faster, and healthier since the sandwiches are baked in the oven until golden brown and crunchy!
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Italian Eggplant Sandwich Recipe Summary
This recipe doesn’t require frying. What??!!
Don’t get me wrong, I love fried eggplant.
But this time, we’re sandwiching the cheese between two slices of eggplant, then breading the entire sandwich, and baking them right in the oven until crispy and crunchy!
End result? Pure joy!
Join me as I guide you through the entire recipe step by step. You’ll find the video, recipe card and step by step images along with tips and advice all in this post.
Ingredients
All you need are a few basic ingredients.
- Eggplant
- Ricotta cheese (or shredded fresh mozzarella)
- Egg
- Breadcrumbs
- Romano cheese
- Parsley
- Extra virgin olive oil. I’m using the Atlas brand in the video.
Equipment Needed
You can use baking pans or baking sheets for cooking the eggplant sandwiches in the oven.
These are similar to the stainless steel baking pans I use in the video. This pack offers a variety of sizes.
Video
If you prefer watching a video, check out the video right below. Make sure to subscribe to my YouTube channel for more.
Instructions with Images
Step 1. Preheat oven to 375F/190C.
Step 2. Slice the eggplant into 1/4 inch widths. If your eggplant is young and has few seeds, don’t worry about salting it.
PRO TIP: Salting an eggplant is only needed if it is expected to be bitter. Larger mature eggplants with lots of seeds will be more bitter. To salt it, simply sprinkle salt on the slices and place on paper towels for 30 minutes which will absorb the liquid that the salt pulls out.
Step 3. Spread the ricotta on half of the slices. You can also swap the ricotta for fresh shredded mozzarella. Or you can do a combo of both cheeses.
Step 4. Create the sandwiches by placing the other slices on top of the ones you just spread the cheese on – as seen in the image above.
Step 5. In a medium mixing bowl, combine the breadcrumbs, parsley and Romano cheese and give it a stir.
PRO TIP: If using Italian seasoned breadcrumbs from the store, you probably don’t need to add the parsley, just the Romano cheese.
Step 6. In another bowl, beat the egg.
Step 7. Take a sandwich and first dip it in the beaten egg. Then dip it in the breadcrumb mixture making sure to coat all sides.
Step 8. Place the breaded sandwiches onto an ungreased baking sheet or baking pan.
Step 9. Spray (or drizzle) the tops of the eggplant sandwiches with the extra virgin olive oil, then turn them over and repeat for the other side.
Step 10. Bake in the oven for 35 minutes, turning the eggplants over halfway through at about the 15 minute mark. Remove from the oven once they are golden brown and crispy!
What to Serve with the Eggplant Slices
Since these are more of a snack or side dish, serve them with some pasta or a salad. You can also serve them alongside antipasti. Avoid recipes that are crispy, like cutlets, since you want different textures in your meal.
I like to use a fork to eat these, but you can also just eat them like you would fried zucchini.
Recipe Card
Here’s the recipe card that will give you the steps for making these. I include step by step commentary and images, plus additional helpful advice and serving tips, further down the post.
Keep in mind that these quantities I provide are guidelines because I cannot control the size of eggplant you’re purchasing or how many sandwiches you consider as a serving.
For me, I’m suggesting 2 to 3 sandwiches per serving. So adjust as needed, this recipe is super flexible!
Crunchy Eggplant Sandwiches
Equipment
Ingredients
- 2 medium eggplant
- 1/2 cup ricotta cheese or mozzarella
- 1 beaten egg
- 1 cup plain breadcrumbs see note
- 1/3 cup Romano cheese
- 1/8 cup dried parsley
- extra virgin olive oil for spraying
Instructions
- Preheat oven to 375F/190C.
- Slice the eggplant into 1/4 inch widths. If your eggplant is young and has few seeds, don’t worry about salting it.
- Spread the ricotta on half of the slices. You can also swap the ricotta for fresh shredded mozzarella. Or you can do a combo of both cheeses.
- Create the sandwiches by placing the other slices on top of the ones you just spread the cheese on.
- In a medium mixing bowl, combine the breadcrumbs, parsley and Romano cheese.
- In another smaller bowl, beat the egg.
- Take a sandwich and dip it in the egg, then coat it with the breadcrumb mixture. Make sure to coat all sides.
- Place the breaded sandwiches onto an ungreased baking sheet or baking pan.
- Spray (or drizzle) the tops of the eggplant sandwiches with the extra virgin olive oil, then turn them over and repeat for the other side.
- Bake in the oven for 35 minutes, turning the eggplants over halfway through. Remove from the oven once they are golden brown and crispy!
Video
Notes
Nutrition
Similar Recipe you May also Like
If you prefer baked over fried, then you might really enjoy our baked Italian breaded chicken breasts!
A fan of eggplant? Try this eggplant and pasta recipe!
I hope you enjoyed this recipe! If so, let me know in the comments below.
