These Eggplant Mozzarella Sandwiches bring together tender sautéed eggplant, rich marinara, and gooey melted cheese on a buttery toasted roll. I first made these on a rainy Tuesday when I needed something warm and filling but didn't want to spend an hour in the kitchen. The smell of garlic and Italian seasoning filling the house made it feel like comfort food should.
If you're looking for an easy vegetarian sandwich that comes together in about 40 minutes, this one's a keeper. It reminds me of the kind of meal I'd make alongside a hearty Sloppy Joe Casserole or Creamy Tortellini Soup on a weeknight when everyone's hungry and I want something simple but satisfying.
What Makes This Eggplant Mozzarella Sandwiches Special
There's something really nice about a vegetarian sandwich that doesn't feel like it's missing anything. The eggplant gets soft and almost creamy when you sauté it with garlic, and the marinara sauce soaks in just enough to make every bite flavorful. The mozzarella melts right into all those little nooks, and the rolls get crispy and golden under the broiler with that garlic butter brushed on top.
This Eggplant Mozzarella Sandwiches is budget-friendly, too. You're not dealing with fancy ingredients or complicated steps. Just cube, sauté, pile it on a roll, and bake. It's the kind of meal that works for a quick lunch or an easy dinner when you want something cozy without a lot of fuss.
Jump to:
- What Makes This Eggplant Mozzarella Sandwiches Special
- Eggplant Mozzarella Sandwiches Ingredients
- How to Make Eggplant Mozzarella Sandwiches
- Equipment For Eggplant Mozzarella Sandwiches
- Substitutions and Variations
- Storage and Reheating
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Eggplant Mozzarella Sandwiches
Eggplant Mozzarella Sandwiches Ingredients
Here's everything you'll need to make these Eggplant Mozzarella Sandwiches.
See Recipe Card Below This Post For Ingredient Quantities
- Eggplant: One medium eggplant (about 8 inches long) is the base of this Eggplant Mozzarella Sandwiches. When you cube it and sauté it with garlic, it gets soft and soaks up all the flavors from the marinara and Italian seasoning.
- Olive oil: You'll use 4 tablespoons total, divided between sautéing the eggplant and brushing the rolls. It adds richness and helps everything cook evenly.
- Garlic: Two cloves, minced. This brings that warm, savory smell to the skillet and gives the eggplant mixture its flavor.
- Italian seasoning: Just one teaspoon adds a blend of herbs like oregano, basil, and thyme without needing to measure out each one separately.
- Marinara sauce: One cup of your favorite marinara ties everything together. It coats the eggplant and creates that saucy, rich filling.
- Salt: About half a teaspoon balances the sweetness of the marinara and brings out the other flavors.
- Rolls: Four soft rolls are the foundation of your sandwiches. They get toasted with garlic butter and hold all that eggplant and cheese.
- Butter: One tablespoon melts into the olive oil to create a rich, golden coating for the rolls.
- Garlic powder: A quarter teaspoon adds extra garlic flavor to the butter mixture without overpowering it.
- Mozzarella: Four ounces of mozzarella melts right into the eggplant mixture and gets bubbly and golden in the oven. Use shredded or sliced, whatever you have.
How to Make Eggplant Mozzarella Sandwiches
Here's how to make these Eggplant Mozzarella Sandwiches from start to finish.
Prep the eggplant and garlic: Cube the eggplant into half-inch pieces so they cook evenly and get tender. Mince the garlic cloves.
Sauté the garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until it smells fragrant and just starts to turn golden.
Cook the eggplant: Add the cubed eggplant and Italian seasoning to the skillet. Keep sautéing, stirring occasionally, until the eggplant softens and starts to collapse a little. This takes about 5 to 7 minutes.
Add the marinara: Pour the marinara sauce into the skillet with the eggplant. Stir everything together and let it heat through for 3 to 5 minutes. Taste it and add about half a teaspoon of salt, or adjust to your preference.
Preheat the broiler: Turn on your oven's broiler and make sure the rack is positioned in the middle so the rolls toast evenly without burning.
Make the garlic butter: In a small microwave-safe bowl, combine the remaining 2 tablespoons of olive oil with the butter and garlic powder. Microwave for 15 to 30 seconds until the butter melts, then stir it all together.
Toast the rolls: Place the rolls on a baking sheet, cut sides facing up. Brush the garlic butter mixture over the cut surfaces. Slide them under the broiler for about 5 minutes, watching closely, until they turn just barely golden brown. Broilers vary, so keep an eye on them.
Switch to bake: After you take the rolls out, change the oven setting from broil to bake at 350°F.
Assemble and bake: Pile the eggplant mixture onto the toasted rolls, then top each one with mozzarella. Put the sandwiches back in the oven and bake for about 5 minutes more, just until the mozzarella melts and gets a little bubbly. Serve them hot.
Equipment For Eggplant Mozzarella Sandwiches
- Large skillet: For sautéing the eggplant and garlic and simmering everything with the marinara.
- Baking sheet: To toast the rolls under the broiler and bake the assembled Eggplant Mozzarella Sandwiches.
- Oven: You'll use both the broiler and the bake setting.
- Microwave-safe bowl: For melting the butter and mixing it with the olive oil and garlic powder.
Substitutions and Variations
Different cheese: Try provolone, fontina, or a mix of mozzarella and parmesan for extra flavor.
Bread options: Ciabatta rolls, hoagie buns, or even thick slices of sourdough work great instead of regular rolls.
Add greens: Toss in a handful of fresh spinach or arugula right before assembling the sandwiches for a peppery bite.
Make it spicy: Stir in some red pepper flakes with the marinara or drizzle a little hot honey over the top.
Skip the broiler step: If you don't want to fuss with the broiler, just brush the rolls with garlic butter and bake them at 350°F for about 10 minutes until they're lightly toasted.
Storage and Reheating
Refrigerator: Store the eggplant mixture separately from the rolls in an airtight container for up to 3 days. When you're ready to eat, assemble the Eggplant Mozzarella Sandwiches and bake them fresh so the rolls stay crispy.
Freezer: The eggplant mixture freezes well for up to 2 months. Let it thaw in the fridge overnight, then reheat it on the stove before assembling.
Reheating: If you have fully assembled leftover Eggplant Mozzarella Sandwiches, warm them in a 350°F oven for about 10 minutes until the cheese melts again. The microwave works in a pinch, but the rolls won't stay as crispy.
Serving Suggestions
With a simple salad: A handful of mixed greens with a light vinaigrette balances the richness of the sandwich.
Alongside soup: Pair these with a bowl of tomato soup or minestrone for a cozy, comforting meal.
With roasted veggies: Serve with roasted zucchini, bell peppers, or Brussels sprouts for a veggie-forward dinner.
As an appetizer: Cut the Eggplant Mozzarella Sandwiches into smaller pieces and serve them as warm, cheesy bites at a gathering.
Expert Tips
Don't skip the garlic butter on the rolls. It adds so much flavor and makes them crispy and golden. It's a small step that makes a big difference.
Watch the broiler closely. Broilers can go from perfectly toasted to burnt in about 30 seconds. Set a timer and peek at the rolls every minute or so.
Taste the eggplant mixture before assembling. Marinara sauces vary in saltiness, so adjust the seasoning to your preference before you pile it onto the rolls.
Let the sandwiches rest for a minute after baking. This gives the cheese time to set just a little so it doesn't all slide off when you take your first bite.
FAQ
What to put on an eggplant sandwich?
Marinara sauce, mozzarella, and garlic are classic, but you can also add fresh basil, roasted red peppers, or a drizzle of balsamic glaze. My neighbor Hannah loves adding a handful of arugula for a peppery crunch.
What are common mistakes when making eggplant parm?
Using too much oil is the big one. Eggplant soaks up oil like a sponge, so keep the heat steady and don't drown it. Also, skipping the salt can leave it tasting flat. Season as you go.
What goes well with mozzarella in a sandwich?
Tomatoes, basil, roasted vegetables, pesto, and garlic all pair beautifully with mozzarella. It's a mild cheese, so it works with bold flavors and fresh herbs alike.
Why do you need to soak eggplant before frying?
Soaking eggplant in salt water helps draw out bitterness and excess moisture, but for this Eggplant Mozzarella Sandwiches, you don't need to. We're sautéing cubed eggplant with just a bit of oil, so it cooks down tender without getting soggy or greasy.
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Pairing
These are my favorite dishes to serve with Eggplant Mozzarella Sandwiches
Eggplant Mozzarella Sandwiches
Ingredients
- 1 medium eggplant about 2 cups cubed
- 4 tablespoon olive oil divided for sautéing and brushing
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning adds flavor
- 1 cup marinara sauce for topping
- ½ teaspoon salt for seasoning
- 4 sandwich rolls whole wheat or white cut in half
- 1 tablespoon butter for toasting rolls
- ¼ teaspoon garlic powder adds flavor to the rolls
- 4 oz mozzarella cheese shredded or sliced
Instructions
- Cube the eggplant into ½-inch cubes and mince the garlic.
- Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the cubed eggplant and Italian seasoning to the skillet. Cook for about 5-7 minutes until the eggplant becomes tender.
- Stir in the marinara sauce and cook for an additional 3-5 minutes, until the sauce is heated through. Taste and adjust seasoning with salt.
- Preheat the broiler to high and adjust the oven rack to the middle position.
- Mix the remaining 2 tablespoon olive oil with the butter and garlic powder. Microwave for 15-30 seconds to melt, then stir to combine.
- Arrange the sandwich rolls, cut side up, on a baking sheet. Brush the cut sides of the rolls with the garlic butter mixture.
- Broil the rolls for 4-5 minutes or until golden brown. Watch closely to prevent burning.
- After removing the rolls, switch the oven from broil to bake at 350ºF. Place the eggplant mixture on top of the toasted rolls, then add mozzarella cheese.
- Return the sandwiches to the oven and bake for 5 more minutes, or until the cheese is fully melted.
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