Broiled Eggplant Parmigiana Sandwiches

This hearty Broiled Eggplant Parmigiana Sandwich has become my go-to alternative to heavy meat dishes when I want something satisfying yet lighter. Layered with ham and three cheeses, these open-faced sandwiches deliver all the comfort of traditional parmigiana with a unique twist that makes dinner feel special.

I first created these sandwiches when looking for ways to use abundant summer eggplants from my garden. The combination was such a hit that my family now requests them year-round as our Friday night comfort food tradition.

Ingredients

• Eggplant Slices: The foundation of our dish; selecting long eggplants allows for beautiful sandwich-sized portions
• Italian Red Sauce: Creates the classic parmigiana flavor; feel free to use homemade or your favorite jarred variety
• Provolone Cheese: Adds a subtle smoky flavor that melts beautifully; look for aged provolone for more depth
• Shredded Mozzarella: Creates that irresistible cheese pull effect; fresh mozzarella works best but pre-shredded saves time
• Fresh Parmesan: Brings the essential salty nutty finish; always grate your own for best flavor
• Italian Ham: Adds a protein boost and savory depth; thinly sliced works best for these delicate sandwiches
• Olive Oil: Helps the eggplant roast to perfection; use extra virgin for best flavor

Step-by-Step Instructions

Prepare Eggplant:

Preheat your oven to 375°F while you rinse and dry the eggplants. Cut off the ends and slice lengthwise into thick sturdy slices, about half an inch thick, to ensure they hold up as sandwich bases. Line a cookie sheet with parchment paper and brush with olive oil. Arrange eggplant slices and brush each one lightly with olive oil on both sides. This prevents sticking and helps them roast evenly.

Initial Roasting:

Place the cookie sheet on the middle rack of your preheated oven and roast for 20 minutes. The eggplant should become tender but still hold its shape. This initial roasting ensures the eggplant will be fully cooked and meltingly tender in the final dish.

Assembly:

Remove the eggplant from the oven and begin building your sandwiches while still warm. Spread a generous layer of Italian red sauce on each eggplant slice. Add a slice of Italian ham, followed by provolone cheese and a sprinkle of grated parmesan. The warm eggplant will slightly melt the cheeses, creating a wonderful foundation.

Create Sandwich Layers:

Place another eggplant slice on top of each prepared base to create a sandwich effect. Top with another spread of red sauce, then generously cover with shredded mozzarella and more grated parmesan. The multiple layers create wonderful texture and flavor in every bite.

Final Broiling:

Switch your oven to low broil setting. Place the assembled sandwiches back in the oven for approximately 10 minutes, watching carefully until the cheese melts completely and develops a light golden brown crust on top. This final step melts all the cheeses together, creating that classic parmigiana appeal.

Serve:

Remove from the oven and let rest for 2-3 minutes before serving. These sandwiches are delicious served warm or at room temperature, making them flexible for various serving situations. Pair with a simple green salad and crusty Italian bread for a complete meal.

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The combination of three different cheeses is truly what makes this dish special. I discovered this triple cheese approach from my Italian grandmother who insisted that the perfect parmigiana needs the stretchy quality of mozzarella, the flavor of provolone, and the salty finish of real Parmigiano Reggiano.

Making Ahead Options

These eggplant sandwiches work beautifully as a make-ahead meal. You can prepare everything through the assembly stage, cover tightly, and refrigerate for up to 24 hours. When ready to serve, simply bring to room temperature for 30 minutes, then broil as directed. The flavors actually develop further when allowed to meld overnight, making this a perfect prep-ahead option for entertaining.

Perfect Pairings

While these sandwiches are satisfying on their own, consider serving them with complementary sides to round out the meal. A bright arugula salad dressed simply with lemon, olive oil, and shaved parmesan offers a peppery contrast to the rich sandwiches. During summer months, grilled zucchini or bell peppers make excellent accompaniments. For wine pairing, choose a medium-bodied Italian red like Chianti or Montepulciano, which stands up to the rich cheese without overpowering the delicate eggplant.

Seasonal Variations

Adapt this recipe throughout the year for maximum flavor and freshness. In summer, when eggplants and tomatoes are at their peak, make your own simple sauce with fresh garden tomatoes, basil, and garlic. In winter, substitute the ham with sautéed mushrooms for an earthier vegetarian option. Spring brings the opportunity to add fresh herbs like basil and oregano between the layers, while fall is perfect for adding roasted red peppers for sweet depth.

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These easy eggplant parmigiana sandwiches are a simple yet elegant way to bring a taste of Italy to your table. You’ll love them any time of year.

Frequently Asked Questions

→ Can I make these eggplant sandwiches vegetarian?

Yes! Simply omit the Italian ham layer and add extra cheese or include other vegetables like roasted red peppers or zucchini for additional flavor and texture.

→ What's the best way to slice the eggplant?

Cut the eggplant lengthwise into thicker slices (about 1/2-inch thick) to ensure they remain sturdy enough to hold the fillings. Remove both ends before slicing.

→ Can I make these eggplant sandwiches ahead of time?

Yes, you can prepare everything up to the final broiling step, refrigerate for up to 24 hours, then broil just before serving. You may need to increase broiling time slightly if starting from cold.

→ What can I serve with these eggplant sandwiches?

As suggested in the instructions, a simple green salad and crusty Italian bread complement these sandwiches perfectly. You could also add a side of roasted vegetables or a light soup.

→ How do I know when the eggplant is properly baked?

After the initial 20-minute bake, the eggplant should be softened but still firm enough to handle. It shouldn't be mushy, as it will continue cooking during the broiling stage.

→ Can I use store-bought sauce instead of making Italian red sauce?

Absolutely! A good quality store-bought marinara or Italian tomato sauce works perfectly in this dish and saves preparation time.