Oh yes—I just turned eggplant parm into a grilled cheese.
How do we feel about this? Shocked? Thrilled? Curious?
My reaction: HUNGRY.
Side note: this is exactly how toasted I like my bread—very toasted. For years I’ve insisted on bread toasted to the edge of decadence. Eddie prefers his slices barely toasted. How we coexist in this house is a mystery.
Also: it’s the start of gift guide week! I’ll be sharing favorites and wishlist picks all week long.
This sandwich is hearty and utterly satisfying. If you love eggplant parmesan and grilled cheese, this will likely make your day.
Quick tip: while homemade eggplant parm is fantastic, frozen eggplant parm rounds from the store (Trader Joe’s sells a version) work wonderfully here. Heat them according to package directions, then tuck them into the sandwich. No one will complain—crispy, saucy eggplant with melty cheese inside toasted bread is a guaranteed win.
You can also make a version with chicken parmesan if you prefer—Eddie thinks that would be perfect—but I kept this vegetarian for a lighter, meat-free meal that still feels indulgent.
Because yes, this is totally indulgent—and so good.
Eggplant Parm Grilled Cheese
2
is easily multiplied
35
mins
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Ingredients
- 1 small eggplant, sliced into rounds
- 3/4 cup panko bread crumbs
- 1/3 cup seasoned fine breadcrumbs
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon flour
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- Pinch of salt and pepper
- 2 large eggs
- 2 tablespoons olive oil
- 4 slices bread
- 1/3 cup marinara sauce, plus more for dipping
- 4 ounces fontina cheese, freshly grated
- 2 ounces provolone cheese, freshly grated
- Softened butter for spreading
- Parmesan cheese for sprinkling
- Fresh basil for garnish
Instructions
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Combine the panko, seasoned breadcrumbs, parmesan, flour, dried basil, crushed red pepper, and a pinch of salt and pepper in a bowl. Lightly beat the eggs in a separate bowl.
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Heat a large skillet over medium heat and add the olive oil. Dip each eggplant round into the beaten egg, then press into the breadcrumb mixture to coat. Fry the breaded eggplant in the skillet until golden on both sides, about 2 to 3 minutes per side.
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To assemble the sandwich, heat another skillet over medium-low. Spread softened butter on the outside of each bread slice. Spread marinara on the inside of each slice. On one slice, add a handful of grated cheeses, press in a few eggplant rounds (or one large round), then top with more cheese and the second bread slice, marinara side down.
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Cook the sandwich until the cheese melts and both sides of the bread are deeply golden and toasty. Serve with extra parmesan and warm marinara for dipping. Garnish with fresh basil.
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I appreciate you so much!
I like how we do meatless Monday here.