Introduction

Eggplant Parmesan Subs with Mozzarella are the perfect combination of comfort food and handheld convenience. Imagine crispy, golden-fried eggplant slices layered with rich marinara sauce, melted mozzarella, and Parmesan cheese, all tucked inside a warm sub roll. It’s a vegetarian take on a classic Italian-American favorite, transformed into a sandwich that’s hearty, cheesy, and satisfying in every bite.

Why I Love This Recipe

I love this recipe because it combines two of my favorite things: the crispy indulgence of eggplant parmesan and the simplicity of a sandwich. The eggplant is breaded to perfection, creating a satisfying crunch that pairs beautifully with gooey melted cheese and tangy marinara. Every bite feels like comfort food, but it’s also lighter than a meat-filled sub, making it a fantastic option for vegetarians or anyone looking for a meatless meal that doesn’t compromise on flavor.

Why It’s a Must-Try Dish

This is a must-try because it turns a classic sit-down dish into an easy-to-eat sub that’s perfect for weeknight dinners, parties, or even game-day gatherings. It’s budget-friendly, crowd-pleasing, and delivers restaurant-quality flavor at home. If you love Italian-inspired flavors, melty cheese, and crispy layers, this sub will instantly become a go-to favorite.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4 subs
• Calories: ~480–520 per serving (depending on bread size and cheese quantity)

Cuisine & Course

• Cuisine: Italian-American
• Course: Main dish, Dinner, Lunch

Ingredients

For the Eggplant:

• 2 medium eggplants, sliced into ½-inch thick rounds
• 1 tsp salt (for drawing out moisture)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp dried oregano
• Olive oil, for frying (or baking alternative)

For Assembly:

• 2 cups marinara sauce (store-bought or homemade)
• 1 ½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 4 sub rolls (hoagie rolls or Italian sandwich rolls)
• Fresh basil leaves, optional (for garnish)

Simple Cooking Directions

1. Prepare eggplant by salting and draining.
2. Bread slices in flour, egg wash, and breadcrumb mixture.
3. Fry or bake eggplant until golden and crisp.
4. Warm marinara sauce.
5. Layer eggplant, sauce, and mozzarella inside sub rolls.
6. Toast subs until cheese melts.
7. Serve warm with extra Parmesan and basil.

Step-by-Step Recipe Preparation Method

Step 1: Prep the Eggplant

• Slice eggplant into ½-inch rounds.
• Sprinkle with salt and let sit on paper towels for 20 minutes to draw out moisture.
• Pat dry before breading.

Step 2: Bread the Eggplant

• Place flour in one shallow dish, beaten eggs in another, and a mix of breadcrumbs, Parmesan, garlic powder, and oregano in a third.
• Dredge eggplant slices in flour, dip in egg, and coat in breadcrumb mixture.

Step 3: Cook the Eggplant

• Heat olive oil in a skillet over medium heat.
• Fry slices until golden brown, about 2–3 minutes per side.
  (Alternative: Bake at 400°F/200°C for 20–25 minutes, flipping halfway through.)

Step 4: Warm the Sauce

• Heat marinara in a small saucepan until simmering.

Step 5: Assemble the Subs

• Split sub rolls lengthwise without cutting all the way through.
• Add a layer of eggplant slices, spoon marinara sauce over, then sprinkle with mozzarella and Parmesan.

Step 6: Toast

• Place subs on a baking sheet and toast in the oven at 375°F (190°C) for 5–7 minutes, until cheese melts and bread is lightly crispy.

Step 7: Serve

• Garnish with fresh basil if desired and serve warm.

How to Serve

• Serve immediately with a side of green salad, roasted veggies, or garlic fries.
• For a heartier meal, pair with minestrone soup or a Caesar salad.

Additional Recipe Tips

• Always salt and drain eggplant before breading to avoid sogginess.
• Use a good-quality marinara sauce for maximum flavor.
• If frying, don’t overcrowd the pan — it helps keep slices crispy.
• Toasting the subs ensures the bread doesn’t get soggy.

Variations

1. Spicy Eggplant Parmesan Sub: Add red pepper flakes to the marinara.
2. Caprese Twist: Add fresh tomato slices and drizzle with balsamic glaze.
3. Vegan Version: Use plant-based cheese and egg substitute.
4. Gluten-Free: Use gluten-free breadcrumbs and rolls.

Freezing & Storage

• Storage: Store leftover eggplant slices separately in an airtight container for up to 3 days.
• Reheating: Reheat eggplant in the oven at 375°F (190°C) to keep them crispy before assembling fresh subs.
• Freezing: Freeze cooked eggplant slices (without sauce) on a baking sheet, then transfer to freezer bags for up to 2 months. Reheat directly in the oven.

Special Equipment Needed

• Sharp knife and cutting board
• Skillet or baking sheet
• Mixing bowls for breading stations
• Baking sheet (for toasting subs)
• Paper towels (for draining eggplant)

Frequently Asked Questions (FAQ)

Q1: Can I make this ahead of time?
Yes! Cook the eggplant slices in advance and store them. Assemble and toast the subs when ready to eat.

Q2: Can I bake instead of frying?
Absolutely! Baking is lighter and still gives crisp results.

Q3: What’s the best bread for this recipe?
Italian sub rolls or hoagie rolls work best since they’re sturdy enough to hold the fillings.

Q4: Can I use grilled eggplant instead?
Yes, grilled eggplant gives a smoky flavor and is a healthier option.

Q5: Is this freezer-friendly?
The bread isn’t ideal for freezing, but the cooked eggplant slices freeze well.

Conclusion

Eggplant Parmesan Subs with Mozzarella are the ultimate comfort food sandwich — crispy, cheesy, saucy, and satisfying. Perfect for vegetarians and meat-lovers alike, this recipe brings all the flavors of classic eggplant parm into an easy-to-enjoy handheld meal. Whether baked or fried, served at a casual dinner or a game-night feast, these subs are guaranteed to impress.