Eggplant parmigiana is one of my favorite foods to get at an Italian restaurant. It’s so comforting, but it’s also so fattening. When I randomly found a 4 oz jar of my homemade spaghetti sauce I thought was long gone, I knew I had to do something special with it and lightened up eggplant parmigiana was the word. I know what you’re thinking – 4 oz? What a weird amount. Because I live in a 2 person house, it seemed silly to me to can in large quantities and inevitably waste half a jar later. So instead, I put almost everything into 4 oz “single serving” jars. Downside? These jars are pretty small, so I guess they’re also easy to lose!
The small jar definitely wasn’t enough for multiple plates with noodles, so I went with sandwiches. The result was even more comforting. I topped mine with some mozzarella and fresh basil, but you could easily leave the mozzarella off and keep it vegan. Put this on the crustiest bread or rolls you can find, and you’ll be a happy camper. I served mine with an epic Greek salad for the best meal I’ve had all week.
Mix together bread crumbs, seasoning, and nutritional yeast/cheese.
Pour almond milk into a bowl and place some of the bread crumb mixture onto a shallow dish or plate. Dredge eggplant in the milk, press into the bread crumb mixture, and place on a greased cookie sheet. Repeat with all of the eggplant, replenishing the bread crumbs on the plate as necessary.
Bake eggplant for 20 – 25 minutes, until slightly browned and crispy.
Distribute eggplant across the bottom portions of the rolls. If using cheese, top the sandwiches and broil for a few minutes to melt the cheese. If not using cheese, place the sandwich bottom and roll top in the oven for a minute or two to toast.
Add sauce, basil, top of roll and enjoy.
Notes
Nutritional counts are for breaded eggplant only. Bread typically varies greatly in calorie counts and I didn’t want to lead anyone astray if they are closely watching their calories.
I have favorite sub shop that I get eggplant parm sandwiches. It would be much easier and nutritious to make at home. Next time, that’s what I’ll do. Your photos are great…they are making me hungry!
This is a favorite of mine too! I haven’t had one in a while – you awakened a craving. I bet those little jars of sauce are so cute and handy to have on hand!
I love eggplant but rarely make it because nobody in my house shares my enthusiasm…boo! I can easily make this for just myself. I’m definitely going to try it!
Sorry, I accidentally hit reply on my IPad before I finished typing in my info. That “marci” comment is me
Kelly Mar 07, 2013
If you cut the slices thin enough, they might not even konw it’s eggplant? 😉 I bet this would also be good with zucchini, if that’d go over any better. If not– more for you!
YUUUUUM!! I just made eggplant sandos the other day, but they weren’t all fancied up with parmesan and yummy tomato sauce! These look so satisfying and delicious!
Your blog is seriously one of my new favorites! I have become obsessed and have immediately fallen in love with nearly every recipe that you post. Awesome job. Please keep up the amazing work! 🙂
I adore eggplant parm. Yours looks fantastic.
That breaded eggplant looks so crispy. I’d love to try that sandwich. Great recipe!
I love Eggplant Parmesan but agree about the unhealthiness :/ Your sandwich looks like it would cure any craving and have zero guilt. Love it!
I have favorite sub shop that I get eggplant parm sandwiches. It would be much easier and nutritious to make at home. Next time, that’s what I’ll do. Your photos are great…they are making me hungry!
This is a favorite of mine too! I haven’t had one in a while – you awakened a craving. I bet those little jars of sauce are so cute and handy to have on hand!
Oh I love eggplan parm! Fun way to skinny it down for a sammie.
Eggplant Parmigiana is one of the few dishes I actually feel full on without the meat. And putting it between a crusty roll is a great idea!
Ahhh what! These look incredible!
You could super easily swap out the bread crumbs for GF ones, too!
I love eggplant but rarely make it because nobody in my house shares my enthusiasm…boo! I can easily make this for just myself. I’m definitely going to try it!
Sorry, I accidentally hit reply on my IPad before I finished typing in my info. That “marci” comment is me
If you cut the slices thin enough, they might not even konw it’s eggplant? 😉 I bet this would also be good with zucchini, if that’d go over any better. If not– more for you!
So tasty! Better than chicken parm 🙂
Eggplant parm is one of my absolute favorites! So delicious:)
YUUUUUM!! I just made eggplant sandos the other day, but they weren’t all fancied up with parmesan and yummy tomato sauce! These look so satisfying and delicious!
I’ve only had Eggplant Parm once, but I loved it. Can’t wait to try it out!
I loveee eggplant parm! This recipe looks like a must make for me. Thanks!
Yay! Let me know if you try it out
Your blog is seriously one of my new favorites! I have become obsessed and have immediately fallen in love with nearly every recipe that you post. Awesome job. Please keep up the amazing work! 🙂
Aww, thanks! I’ll try to keep up the good work. 🙂
I’ve been craving eggplant parm like CRAZY! And in sandwich form?! All the better!
eggplant parm is my go-to meal. I always eat it on sandwiches (like this recipe!) before my races. Yours looks wonderful!