Go Back
Eggplant Parm Grilled Cheese Sandwich

Eggplant Parm Grilled Cheese Sandwich

This Eggplant Parm Grilled Cheese Sandwich features golden discs of fried eggplant smothered in tomato sauce and topped with gooey mozzarella and fresh basil leaves.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 40 minutes
Course Main Course
Servings 1

Equipment

  • 1 Large skillet
  • 1 Food Processor

Ingredients
  

  • 1 eggplant cut into medallions
  • 1 1/2 teaspoon salt divided
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 eggs lightly beaten
  • 1 1/2 cups whole wheat breadcrumbs
  • 1 cup grated Parmesan divided
  • 1/4 cup canola oil
  • 8 slices sandwich bread
  • 1 batch Simple Marinara see below
  • 1 340g/12oz mozzarella ball, sliced
  • 2 tablespoons butter
  • Handful of fresh basil leaves

Simple Marinara

  • 1 tablespoon olive oil
  • 1 sweet onion finely diced
  • 4 cloves garlic minced
  • 3/4 cup white wine divided
  • 1 can whole tomatoes
  • 1 teaspoon salt
  • 2 teaspoons demerara sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup fresh basil chiffonade

Instructions
 

For the Marinara

  • Heat the olive oil in a large deep skillet until shimmering. Add the onion and saute until just translucent, about 3-5 minutes. Add the garlic to the onions and saute until fragrant, about 2-3 minutes. Pour in the white wine and deglaze the pan.
    1 tablespoon olive oil, 1 sweet onion, 3/4 cup white wine, 4 cloves garlic
  • Stir in the tomatoes and mash them slightly with the back of a wooden spoon. Add the salt, sugar, dried oregano, and red pepper flakes and stir until combined.
    1 can whole tomatoes, 1 teaspoon salt, 2 teaspoons demerara sugar, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes
  • Bring the mixture to a boil, then reduce it to a gentle simmer. Cover and let cook for 20-25 minutes or until the sauce reaches a jammy consistency. If the sauce gets too thick, stir in a little extra wine or stock. Remove the sauce from the heat and stir in the basil. **
    1/4 cup fresh basil
  • Set the sauce aside to cool until ready to use. If making ahead, let the sauce reach room temperature before transferring it to a resealable container. Store the sauce in the fridge for up to three days.

For the Sandwich

  • Place the eggplant on a baking sheet lined with paper towels. Using 1 teaspoon of the salt, liberally salt both sides of each eggplant medallion. Let the eggplant sit for 40 minutes. Wipe the excess salt and moisture from the eggplant and set aside.
    1 eggplant, 1 1/2 teaspoon salt
  • Place the flour and cornstarch in a bowl and whisk to combine. Set aside. Place the eggs and breadcrumbs in separate bowls. Stir 1/2 cup of the Parmesan cheese and the remaining salt in with the breadcrumbs.
    ½ cup all-purpose flour, ½ cup cornstarch, 2 eggs, 1 1/2 cups whole wheat breadcrumbs, 1 cup grated Parmesan
  • Take a piece of eggplant and dip it first in the flour then the egg then the breadcrumb mixture. Set the breaded eggplant piece on a baking sheet and repeat until you run out of eggplant.
  • Pour the canola oil into a large cast iron skillet. Place the skillet over medium heat and heat the oil until shimmering. Working in batches, fry the eggplant in the skillet for roughly 3 minutes a side or until golden brown. Transfer the fried eggplant to a large plate lined with paper towel.
    1/4 cup canola oil
  • Butter 1 side of each of the slices of bread and place them on a baking sheet, butter-side-down. Spread 2-3 tablespoons worth of the marinara sauce on each slice of bread. On half of slices of bread, top the sauce with 3 slices of mozzarella. Top the mozzarella with 3 fried eggplant medallions followed by 3 more slices of mozzarella. Sprinkle the mozzarella with the remaining Parmesan and finish with 4-5 fresh basil leaves. Place the sauce-only slices on top of the stacked slices.
    8 slices sandwich bread, 1 batch Simple Marinara, 1 340g/12oz mozzarella ball, sliced, 2 tablespoons butter, Handful of fresh basil leaves
  • Wipe the cast iron skillet of excess oil and place over medium-low heat. Fry the sandwiches, two at a time, until the cheese melts and the bread is golden brown, about 5-7 minutes a side. ***
  • Place the sandwiches on a plate and place the plate in a 150°F oven to keep them warm before moving on to the remaining sandwiches. Serve the sandwiches immediately with additional marinara sauce for dipping.

Notes

** Puree the sauce using an immersion blender until it reaches the desired consistency - I left mine kind of chunky.
*** Make sure the heat isn't too high or the bread will burn before the cheese melts.
Keyword Basil, eggplant, mozzarella, parmigiano reggiano, tomato sauce