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Eggplant Parm Sandwiches

Two Italian-American favorites—crispy garlic bread and eggplant parm—come together to make this one crave-worthy sandwich.

Serves 4
Ready in 26 mins
Prep time 10 mins
Cooking time 16 mins
366 calories per serving


> 8 slices frozen garlic Texas toast
> 1 medium eggplant
> 3 tbsp olive oil
> 2 tsp Italian seasoning
> 1 cup shredded Italian-blend cheeses 
> 1 medium tomato


Preheat grill to high. Prepare the Texas toast according to package directions.
Thinly slice the eggplant into rounds. IIn a large bowl, toss with the oil, Italian seasoning, salt, and pepper. Add eggplant to grill; cook 10 min., until tender, flipping once halfway through. Top eggplant evenly with cheese. Grill 2 min., until cheeses melts. Remove eggplant from grill.
Meanwhile, core the tomato and cut into thick slices. Grill tomato slices 4 min., until grill marks appear, turning over once halfway through. Season with salt and pepper.
Divide eggplant and tomato slices among 4 slices of Texas toast. Top with remaining 4 slices of toast. Serve immediately.

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