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Eggplant Parmesan Sandwich

This delectable vegetarian sandwich is the perfect choice for a crowd of people.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Universal
Keyword: Budget-Friendly, Quick and Easy, Vegetarian
Servings: 12 people
Calories: 300kcal
Author: Chef Nichole


  • 1 eggplant sliced into 1/4 inch half moons
  • 1 teaspoon kosher salt
  • 2 egg whites
  • 2 cups whole-wheat panko breadcrumbs
  • 6 whole-wheat ciabatta rolls sliced in half
  • 1 1/2 cups marinara sauce no sugar added, hot
  • 1 cup mozzarella cheese fat-free, shredded
  • 1/4 cup parmesan cheese fat-free, grated


  • Preheat oven to 400 degrees.
  • Sprinkle the eggplant with the salt, set aside for 5 to 10 minutes. This will help tenderize the eggplant. Rinse and pat dry.
  • Place the egg whites in a bowl and gently whip. Place the panko in a second bowl. Dip each slice of eggplant into the egg white and then the panko, making sure to coat all sides of the eggplant. Place on a baking sheet and bake for 10 minutes. Remove from the oven and turn over each slice. Return to the oven for another 5 to 10 minutes or until golden brown.
  • Divide the cooked eggplant between each bottom half of the ciabatta rolls. Top with marinara, mozzarella, and parmesan. Place the top half of each ciabatta roll and cut in half. Serve.


Serving: 0.5sandwich | Calories: 300kcal | Carbohydrates: 52g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 610mg | Fiber: 6g | Sugar: 6g |
SmartPoints (Freestyle): 8