eggplant parm sandwich

This eggplant parm sandwich recipe is something we have quite often at our house! We think eggplant parm is just so delicious. Usually we serve it with pasta. This time we wanted to make it into a versatile and easy meal. These sandwiches are so delicious and you can easily customize them however you’d like! We added shishito peppers to ours for a bit of kick. This type of pepper is still very mild but they have an incredible flavour that goes so well with the sweetness of the sauce.

The crispiness of the battered and fried eggplant is so delicious. For us, this is a comfort meal! It is loaded with a delicious tomato sauce, vegan cheese and served on toasted buns! Eggplant really can be so versatile and taste so different depending on how you cook it. For us, it’s become a staple that we frequently pick up from the grocery store.

This is a meal that people won’t believe is vegan! It’s such a classic meal that makes everyone automatically think about cheese/dairy. The swaps are really not difficult once you find your new staples. These are filled with flavour and are not lacking anything! The crispiness is s perfect as well. We hope you guys like this eggplant parm sandwich recipe as much as we did! Be sure to tag us on Instagram if you make it! Enjoy.

eggplant parm sandwich


Recipe by plantbasedrelationshipCourse: Lunch/DinnerCuisine: Italian/VeganDifficulty: Easy


Prep time


Cooking time




  • 2 1 inch thick slices fresh eggplant

  • 6 shishito peppers or sub your favourite pepper

  • 3 cloves garlic

  • 1/4 tsp dried basil

  • 1/4 tsp dried oregano

  • 1 cup vegan mozzarella shreds

  • 2 large sandwich buns

  • Oil for frying

  • For Breading
  • 1/4 cup all purpose flour

  • 1/2 cup plant based milk (unsweetened)

  • 1 1/2 cups breadcrumbs

  • For The Sauce
  • 1 cup favourite tomato sauce

  • 2 tbsp nutritional yeast

  • 1/2 cup plant based milk (unsweetened)

  • 2 tbsp vegan mayo


  • Prep: cut eggplant into 2 1 inch thick slices.Chop peppers into strips, remove stems and seeds. finely dice garlic and slice both buns down the middle. Preheat two skillets over medium heat and preheat oven to 400 degrees.
  • To the larger skillet, pour in enough vegetable oil to just reach the top of your eggplant slices or about 1 inch in the pan. While the oil heats, in a small mixing bowl whisk together the flour and plant based milk. To another bowl add breadcrumbs, basil and oregano.
  • Dip eggplant slices first into the wet mix followed by thoroughly coating in the breadcrumb mix. Fry for 5-6 minutes each side or until a golden brown colour is achieved. Add a splash of oil to the other skillet and fry shishito peppers for 5 minutes before adding diced garlic.
  • Remove eggplants from pan and place them on a plate lined with paper towel or a clean kitchen cloth. Once the peppers are soft and turning slightly brown add remaining sauce ingredients. Simmer for roughly 5 minutes before shutting off heat.
  • Set fried eggplant slices onto an oven tray and spoon a generous amount of sauce onto each piece. Spread out the shishito peppers so you get a bit in each bite. Sprinkle vegan mozzarella shreds overtop and bake for 10 minutes or until cheese is bubbly and melted. We toasted our buns and it added a bit more crunch! If you’d like to toast them, just place in oven for 5 minutes at 400 degrees. Serve and enjoy!

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