Tie Dye Eggplant Parmesan Sandwich
Take your sandwich game to the next level with this eggplant parmesan sub made with a trio of sauces!
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This tie-dye eggplant parmesan sandwich puts a creative spin on the Italian classic by layering crispy breaded eggplant, marinara, and melted cheeses between toasted bread for a colorful, satisfying sandwich experience. With contrast from tangy sauce, gooey cheese, and tender eggplant, it’s a playful handheld version of eggplant parmesan that’s perfect for lunches, dinners, or casual entertaining. And FYI: it’s a great way to use up leftover breaded eggplant cutlets from casserole-style classic eggplant parmesan. If you’re looking for more dishes with Italian flavors, try my Italian sloppy joe or this Tuscan turkey sandwich next.
Why You’ll Love This Recipe
- Fun and flavorful – Tie-dye melting cheeses make each bite colorful and rich.
- Crispy texture – Breaded eggplant adds crunch that contrasts with soft sandwich bread.
- Crowd-pleasing sandwich – A unique twist on a classic that’s great for all ages.
Key Ingredients in This Recipe
- Eggplant – In this recipe I use globe eggplant as it’s the typical oblong eggplant found at most grocery stores. I cut them lengthwise to layer the long slices in the pan and peel them for a creamier, consistent texture. The eggplant is first laid out on paper towels and salted to draw the moisture out before it is dredged and fried.
- Panko breadcrumbs – Panko, or Japanese breadcrumbs, are light and airy. They absorb less oil than Italian breadcrumbs which makes for a crisp, crunchy texture.
- Italian sub roll – Because this sandwich is filled with sauces, the ideal sub roll is sturdy yet chewy. If your grocery store doesn’t have great options, I recommend asking if you can purchase the rolls from the sandwich counter or at your local sandwich shop!
- Pesto – I prefer to use homemade basil pesto, which can easily be made in a food processor using my recipe for fresh pesto, though store-bought works just fine!
- Marinara sauce – My homemade marinara sauce recipe is made with only a few ingredients: canned tomatoes, onions, garlic and herbs.
- Vodka sauce – Vodka sauce is a rich and creamy tomato based sauce rounds out the trio of flavorful sauces on this sub.
- Provolone cheese – Provolone is a semi-soft Italian cheese with a mild flavor and smooth, creamy texture similar to low-moisture mozzarella.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
After breading the eggplant slices, let them rest on a rack for 5 minutes before cooking. This helps the coating adhere better and prevents sogginess once added to the sandwich.
Swaps and Substitutions
- Eggplant: Use zucchini or portobello slices if eggplant isn’t available.
- Breadcrumbs: Panko breadcrumbs add extra crispiness.
- Cheese: Swap with fontina, cheddar, or a vegan mozzarella for dietary needs.
- Bread: Ciabatta or sourdough works well for sturdier sandwiches.
- Sauce: Use arrabbiata or roasted red pepper sauce for a flavor variation.
How to Make Tie Dye Eggplant Parmesan Sandwich (Step-by-Step)
Cut the top off the eggplant and then the bottom ½” (1.3cm). Peel the skin off the eggplants with a vegetable peeler. Slice the eggplants lengthwise into ¼” (6.4mm) thick slices.
Arrange eggplant slices on a paper towel lined baking sheet. Season generously with salt, alternately layering paper towels and eggplant slices. Top with another baking sheet to weigh the slices down. Let sit for about 30 minutes to 1 hour to drain some of the water from the eggplant.
In a medium mixing bowl whisk together the flour, garlic powder, onion powder, red pepper flakes and black pepper. In another medium mixing bowl whisk together the eggs and milk until combined. Finally, add the panko breadcrumbs to a medium mixing bowl and season with salt.
Add enough oil to a cast iron pot or heavy bottomed skillet to reach about 1” (2.5cm) up the side of the pot. Heat the oil to 350ºF (180ºC). Working in batches a few slices at a time, dip a piece of the eggplant in the flour, then dip in the egg wash, then dredge both sides in the panko breadcrumb mixture, shaking off any excess.
Slowly add the breaded eggplant to the oil and fry until golden brown, about 1 minute on each side. Remove to a paper towel lined plate to drain. Repeat with the remaining eggplant until all have been fried.
Heat oven broiler to high. Add the bread cut side up on a baking sheet and broil until toasted.
Spread pesto over the bottom of the bread. Layer fried eggplant slices on top. Ladle the marinara on top followed by the vodka sauce. Top with slices of provolone cheese.
Broil the sandwich until the cheese has melted.
Close the sandwich then cut in half widthwise and serve.
How to Prepare Eggplant Parmesan Sandwiches Ahead of Time
Eggplant parmesan sandwiches are one of my favorites, but they can take time to make! Prep the following components in advance so they can be quickly assembled and enjoyed.
- Bread and fry eggplant cutlets in advance. Dredge and fry the eggplant slices ahead of time and then store in an airtight container in the fridge or in resealable plastic bags in the freezer. When you’re ready to make your sandwiches, you can simply reheat them in the broiler or air fryer.
- Make the sauces. While you can easily substitute the trio of homemade sauces for store bought in a pinch, I recommend making the sauces ahead of time. Prepping the sauces in advance and storing them in airtight containers in the fridge will make it much easier to assemble the sandwiches.
- Store components separately. Assembling the sandwiches fully ahead of time can lead to a soggy sandwich. I recommend storing the bread, eggplant cutlets, cheese and sauces separately until ready to assemble and serve.
How to Serve This Tie Dye Eggplant Parmesan Sandwich
- For lunch: Serve tie-dye eggplant parmesan sandwich with a crisp side salad.
- For dinner: Pair with sweet potato fries or potato wedges.
- For entertaining: Cut into halves or thirds and serve as sliders for a crowd.
- For extra flavor: Drizzle with balsamic glaze or add roasted red peppers.
How to Store This Tie Dye Eggplant Parmesan Sandwich
- Refrigerator: Store leftover eggplant and sandwich components separately for up to 2 days.
- Reheating: Warm sandwiches in a skillet or oven to keep bread crisp.
FAQ – Frequently Asked Questions
How do you prevent eggplant from getting soggy in sandwiches?
To prevent soggy eggplant in sandwiches, salt the slices to draw out excess moisture, pat dry, and cook until crisp before assembling.
Can I bake the eggplant instead of frying for a tie-dye eggplant parmesan sandwich?
Yes. You can bake breaded eggplant slices until golden to make a lighter tie-dye eggplant parmesan sandwich.
What cheese goes best in an eggplant parmesan sandwich?
Mozzarella and provolone are classic choices for an eggplant parmesan sandwich because they melt well and balance the tomato sauce.
Can tie-dye eggplant parmesan sandwich be made vegetarian?
Tie-dye eggplant parmesan sandwich is naturally vegetarian (but not vegan!), as it features breaded eggplant and cheese without meat.
How do I toast bread for a sandwich to stay crisp?
Toast sandwich bread lightly in a skillet or oven before assembling to help it stay crisp under saucy fillings.
Other Recipes to Try
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Tie Dye Eggplant Parmesan Sandwich
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Ingredients:
For the eggplant cutlets:
- 4 medium eggplants
- Kosher salt, as needed
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon freshly ground black pepper
- 4 large eggs
- ½ whole milk
- 5 cups panko breadcrumbs
- Vegetable oil, as needed, for frying
For assembly:
- 1 (10-inch) Italian sub roll with sesame seeds, halved lengthwise
- ¼ cup basil pesto
- ½ cup marinara sauce
- ½ cup vodka sauce
- 4 deli-slices provolone cheese
Instructions:
For the eggplant:
- Cut the top off the eggplant and then the bottom ½” (1.3cm). Peel the skin off the eggplants with a vegetable peeler. Slice the eggplants lengthwise into ¼” (6.4mm) thick slices.
- Arrange eggplant slices on a paper towel lined baking sheet. Season generously with salt, alternately layering paper towels and eggplant slices. Top with another baking sheet to weigh the slices down. Let sit for about 30 minutes to 1 hour to drain some of the water from the eggplant.
- In a medium mixing bowl whisk together the flour, garlic powder, onion powder, red pepper flakes and black pepper. In another medium mixing bowl whisk together the eggs and milk until combined. Finally, add the panko breadcrumbs to a medium mixing bowl and season with salt.
- Add enough oil to a cast iron pot or heavy bottomed skillet to reach about 1” (2.5cm) up the side of the pot. Heat the oil to 350ºF (180ºC).
- Working in batches a few slices at a time, dip a piece of the eggplant in the flour, then dip in the egg wash, then dredge both sides in the panko breadcrumb mixture, shaking off any excess.
- Slowly add the breaded eggplant to the oil and fry until golden brown, about 1 minute on each side. Remove to a paper towel lined plate to drain. Repeat with the remaining eggplant until all have been fried.
For assembly:
- Heat broiler to high. Add the bread cut side up on a baking sheet and broil until toasted.
- Spread pesto over the bottom of the bread. Layer fried eggplant slices on top. Ladle the marinara on top followed by the vodka sauce. Top with slices of provolone cheese.
- Broil the sandwich until the cheese has melted.
- Close the sandwich then cut in half widthwise and serve.
Notes:
After breading the eggplant slices, let them rest on a rack for 5 minutes before cooking. This helps the coating adhere better and prevents sogginess once added to the sandwich.
Nutrition:
Calories: 1475kcal | Carbohydrates: 224g | Protein: 60g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 356mg | Sodium: 2123mg | Potassium: 2930mg | Fiber: 39g | Sugar: 46g | Vitamin A: 2213IU | Vitamin C: 25mg | Calcium: 786mg | Iron: 15mg
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