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    Eggplant Parmesan Sandwich with Kale

    Published January 8, 2016. This post may contain affiliate links. Please read my disclosure policy.


    If you aren’t Italian you’ve probably not fried up eggplant too often.  That’s ok if you haven’t because now’s your chance to make this amazing Eggplant Parmesan Sandwich with Kale.


    Start by making a very simple, yet delicious, marinara sauce consisting of Hunt’s Diced Tomatoes, onions, garlic, dry basil and oregano.  Easy and amazing, the only way I like to cook.


    Next, slice the eggplant with the peelings still on and dip them in an egg and milk batter followed up with a parmesan bread crumb crust.


    Next, fry them up in canola oil on high heat until golden brown on each side, about 2 to 3 minutes.  Do not over cook the eggplant or else it will turn to mush and will not be good.


    Now load those puppies up with shredded mozzarella, marinara and Parmesan and bake in the oven for about 10 minutes or until the cheese is melted.


    Serve it on a ciabatta roll, slice it up, and then add on some fresh kale leaves and you are good to go!


    I garnished with some fresh basil leaves for a little more flavor, totally optional though.


    Just one more shot for fun 🙂  I just can’t help think of Peyton Manning in that insurance commercial when I made this, except it’s Eggplant Parm you taste so good.


    Let's Cook - Chef Billy Parisi

    Eggplant Parmesan Sandwich with Kale

    Spice up your night with this super delicious Eggplant Parmesan Sandwich with Kale that is sure to be a crowd favorite.
    Servings: 4
    Prep Time: 45 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 50 minutes


    For the Marinara:

    • 1 small diced yellow onion
    • 2 finely minced cloves of garlic
    • 1 teaspoon of olive oil
    • 28- ounce can of Hunt’s® Diced Tomatoes, undrained
    • 1 teaspoon of dry oregano
    • 2 teaspoons of dry basil
    • Kosher salt and fresh cracked pepper to taste

    For the Eggplant:

    • 1 egg plant sliced 1/2” inch thick, do not peel
    • 1 egg
    • 1 cup of milk
    • 2 cups of bread crumbs
    • 1 1/2 cups of grated Parmesan cheese
    • 1 cup of canola oil
    • 1 loaf of ciabatta bread cut in half
    • 2 ounces of melted unsalted butter
    • 1 cup of shredded mozzarella
    • 8 to 10 kale leaves
    • Kosher salt and fresh cracked pepper to taste


    • Preheat the oven to 375°.
    • For the Marinara: In a large pot on high heat add in the olive oil and sauté the onions and garlic for 6 to 8 minutes.
    • Next, add in the tomatoes, oregano and basil and stew over low heat for 30 minutes. Season with salt and pepper.
    • For the Egg Plant: In a large bowl whisk together the egg and milk and set aside.
    • In a separate large bowl mix together the bread crumbs, ½ cup of bread crumbs, salt and pepper and set aside.
    • Next, dip 1 egg plant slice into the egg/milk mixture making sure it is submerged and then transfer it to the bread crumbs bowl and cover it completely in the crumbs and then set on a sheet pan lined with parchment paper until all of the eggplant slices have been breaded.
    • Pour the canola oil into a large frying pan over medium-high heat and fry each of the eggplant slices on each side until golden brown, about 2 minutes on each side then set them on a separate sheet pan lined with parchment paper
    • Once they are browned sprinkle on some shredded mozzarella cheese followed up by adding on 2 to 4 ounces of the marinara sauce.
    • Top the eggplant off with some more mozzarella cheese and the remaining Parmesan cheese. Repeat the process until the eggplant slices have been covered.
    • Bake them in the eggplant pan in the oven for 10 to 12 minutes or until the cheese has completely melted and lightly browned.
    • Next, place the sliced ciabatta bread slice side up on a sheet pan lined with parchment paper, brush with the melted butter and bake in the oven on 375° for 10 to 12 minutes or until toasted and lightly browned.
    • To Plate: Place the kale leaves on the toasted bottom of the ciabatta bread and layer on the eggplant parmesan. Place on the top of the toasted ciabatta bread and slice.


    Calories: 1048kcalCarbohydrates: 125gProtein: 48gFat: 42gSaturated Fat: 20gCholesterol: 125mgSodium: 1833mgPotassium: 1492mgFiber: 10gSugar: 17gVitamin A: 12640IUVitamin C: 160.3mgCalcium: 1023mgIron: 7.3mg
    Course: lunch, Main
    Cuisine: American
    Author: Chef Billy Parisi