These Eggplant Mozzarella Sandwiches are soft, savory, and loaded with tender eggplant cubes cooked in garlicky marinara, then piled onto buttery toasted rolls and topped with melted mozzarella. I started making these on busy weeknights when I needed something filling but didn’t want to spend an hour in the kitchen, and they’ve become one of my go-to vegetarian lunch ideas. The eggplant gets golden and soft in the skillet, soaking up all that Italian seasoning and marinara, and when you bite into the sandwich, you get that perfect mix of crispy bread and gooey cheese.
If you’re looking for more cozy dinner inspiration, try my Best Stuffed Shells with Ground Beef Recipe or keep it light with a Healthy Grilled Romaine Caesar Salad.
Why You’ll Love This Eggplant Mozzarella Sandwiches
You’ll love these Eggplant Mozzarella Sandwiches because they’re easy to make, use simple ingredients you probably already have, and come together in about 40 minutes. The eggplant gets perfectly soft and absorbs all the flavors from the garlic and marinara, and the toasted rolls brushed with garlic butter add a crispy, buttery crunch. Plus, they’re budget-friendly and customizable. You can add more cheese, swap the marinara for a different sauce, or even throw in some roasted red peppers. They’re filling enough for dinner but light enough for lunch.
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Ingredients For Eggplant Mozzarella Sandwiches
Everything you need for these Eggplant Mozzarella Sandwiches is simple and easy to find.
See Recipe Card Below This Post For Ingredient Quantities
- eggplant : The star of this recipe. Eggplant gets tender and absorbs all the flavors from the garlic and marinara. Look for one that feels firm and has smooth, shiny skin.
- olive oil, divided: Used for sautéing the eggplant and brushing the rolls. Olive oil adds richness and helps the eggplant cook evenly.
- garlic: Minced garlic brings that warm, aromatic flavor to the eggplant mixture. Fresh garlic makes a big difference here.
- Italian seasoning: A blend of herbs like basil, oregano, and thyme that gives the eggplant that classic Italian taste.
- marinara sauce: Adds tomato flavor and moisture to the eggplant. You can use store-bought or homemade.
- salt: Balances the flavors and brings out the natural taste of the eggplant. Adjust to your preference.
- rolls: Soft rolls work best, like hoagie rolls or sub rolls. They hold up well to the saucy eggplant filling.
- butter: Mixed with olive oil and garlic powder to brush on the rolls. Adds richness and helps them toast up golden brown.
- garlic powder: Enhances the garlic flavor in the butter mixture for the rolls.
- mozzarella: Melts beautifully on top of the sandwiches. You can use shredded mozzarella or tear up fresh mozzarella for a creamier texture.
How To Make Eggplant Mozzarella Sandwiches
Here’s how to make these easy Eggplant Mozzarella Sandwiches from start to finish.
Prep the eggplant: Cube the eggplant into ½-inch cubes. Mince the garlic. This is your prep work, and it makes the cooking go smoothly.
Cook the eggplant: Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until it smells fragrant. Add the cubed eggplant and Italian seasoning. Sauté for about 5-7 minutes, stirring occasionally, until the eggplant is soft and starting to turn golden.
Add marinara: Pour in the marinara sauce, stir everything together, and heat through for 3-5 minutes. The eggplant will soak up some of the sauce. Taste and season with about ½ teaspoon salt, or adjust to your liking.
Preheat the broiler: Set your oven to broil and position the oven rack in the middle. This will help toast the rolls quickly.
Prepare the rolls: Combine the remaining 2 tablespoon olive oil, butter, and garlic powder in a microwave-safe bowl. Microwave for 15-30 seconds to melt the butter, then stir everything together until smooth.
Toast the rolls: Place the rolls on a baking sheet, cut sides up. Brush the butter and olive oil mixture generously over the cut surfaces. Broil for 5 minutes, or until the rolls turn golden brown. Watch them closely so they don’t burn.
Assemble the sandwiches: After removing the rolls, change the oven setting from broil to bake at 350ºF. Pile the eggplant mixture onto the toasted rolls and top with mozzarella. Return to the oven and bake for 5 minutes, or until the mozzarella is melted and bubbly.
Serve: Serve the sandwiches hot, right out of the oven. The cheese should be gooey and the eggplant warm and flavorful.
Substitutions and Variations
These Eggplant Mozzarella Sandwiches are easy to customize based on what you have or what you like.
Different cheese: Swap the mozzarella for provolone, fontina, or even a sharp cheddar if you want more flavor. Vegan mozzarella works too if you’re dairy-free.
Bread options: Use ciabatta rolls, French bread, or even pita pockets. Gluten-free rolls work if you need them.
Add vegetables: Throw in some sautéed bell peppers, mushrooms, or zucchini with the eggplant for extra texture and flavor.
Spice it up: Add a pinch of red pepper flakes to the marinara or sprinkle some on top before baking.
Fresh herbs: Stir in some fresh basil or parsley at the end for a bright, herby finish.
Make it heartier: Add a layer of cooked Italian sausage or ground beef to the eggplant mixture if you want a meatier version.
Equipment For Eggplant Mozzarella Sandwiches
Here’s what you’ll use to make these Eggplant Mozzarella Sandwiches.
Large skillet: For sautéing the eggplant and garlic. A nonstick or cast iron skillet works great.
Baking sheet: To toast the rolls and bake the assembled sandwiches.
Oven: You’ll use the broiler to toast the rolls and then bake to melt the cheese.
Microwave-safe bowl: For melting the butter and mixing it with the olive oil and garlic powder.
Knife and cutting board: For cubing the eggplant and mincing the garlic.
Storage and Make-Ahead Tips
These Eggplant Mozzarella Sandwiches are best enjoyed fresh, but you can store leftovers or prep ahead if needed.
Storage: Store leftover eggplant mixture in an airtight container in the fridge for up to 3 days. Keep the rolls separate so they don’t get soggy. When you’re ready to eat, reheat the eggplant in the microwave or on the stovetop, then assemble fresh sandwiches.
Freezing: You can freeze the cooked eggplant mixture for up to 2 months. Thaw in the fridge overnight, then reheat and assemble.
Make-ahead: Cook the eggplant mixture a day ahead and store it in the fridge. When you’re ready to serve, just toast the rolls and assemble the sandwiches.
Reheating: To reheat assembled sandwiches, wrap them in foil and bake at 350ºF for 10-15 minutes until warmed through. The rolls might lose some crispness, but they’ll still taste great.
Expert Tips
Here are a few tips to make sure your sandwiches turn out perfectly every time.
Don’t skip salting the eggplant mixture: Tasting and adjusting the salt at the end makes a big difference. Eggplant can be bland without enough seasoning.
Watch the rolls under the broiler: Broilers work fast, and rolls can go from golden to burnt in seconds. Check them after 3-4 minutes.
Use room temperature butter: If your butter is cold, it won’t mix well with the olive oil. A quick zap in the microwave fixes this.
Add cheese generously: Don’t be shy with the mozzarella. The more cheese, the gooier and more satisfying the sandwich.
Let the sandwiches rest for a minute: After baking, let them sit for a minute before eating. The cheese will set slightly and won’t slide off as easily.
Serving Suggestions
These Eggplant Mozzarella Sandwiches pair beautifully with a few simple sides.
Green salad: Serve with a fresh green salad tossed in a light vinaigrette. The crisp lettuce balances the richness of the sandwich. Try my Healthy Mediterranean Potato Salad Recipe on the side.
Soup: Pair with a bowl of tomato soup or minestrone for a cozy, comforting meal.
Roasted vegetables: Serve alongside roasted zucchini, bell peppers, or asparagus for extra vegetables.
Chips or fries: Keep it casual with a side of kettle chips, sweet potato fries, or even crispy roasted potatoes.
FAQ
What goes well with mozzarella in a sandwich?
Mozzarella pairs beautifully with tomatoes, basil, roasted vegetables, marinara sauce, pesto, and balsamic vinegar. It’s mild and creamy, so it works with bold or fresh flavors. In these sandwiches, the marinara and eggplant are perfect matches. My mom always says mozzarella is the cheese that gets along with everyone.
What to put on an Eggplant Mozzarella Sandwiches?
Eggplant Mozzarella Sandwiches are delicious with marinara sauce, mozzarella, roasted red peppers, fresh basil, arugula, pesto, or even a drizzle of balsamic glaze. You can keep it simple or load it up with toppings. I like to add a handful of fresh spinach for some green crunch.
What goes well with Eggplant Mozzarella Sandwiches cheese?
Mozzarella goes well with tomatoes, basil, olive oil, balsamic vinegar, garlic, roasted vegetables, marinara sauce, pesto, prosciutto, and crusty bread. It’s versatile and works in both cold and hot dishes. Try it on a caprese salad or melted over pasta.
What do you put on a caprese sandwich?
A classic caprese Eggplant Mozzarella Sandwiches has fresh mozzarella, ripe tomatoes, fresh basil, olive oil, balsamic vinegar or glaze, and salt and pepper. Some people add a layer of pesto or arugula for extra flavor. Serve it on crusty bread like ciabatta or focaccia for the best texture.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Eggplant Mozzarella Sandwiches
Eggplant Mozzarella Sandwiches
These savory Eggplant Mozzarella Sandwiches are a perfect vegetarian meal full of flavor and customizable options.
Ingredients
Method
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Cube the eggplant into ½-inch pieces.
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Mince the garlic.
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Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
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Add the cubed eggplant and Italian seasoning to the skillet. Continue to sauté until the eggplant becomes tender, around 5-7 minutes.
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Pour in the marinara sauce and stir to combine. Allow to heat through for 3-5 minutes, then season with salt to taste.
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Preheat the broiler and adjust the oven rack to the middle position.
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Melt the butter in the microwave (15-30 seconds), then stir in the remaining 2 tablespoon olive oil and garlic powder.
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Place the rolls on a baking sheet, cut side up. Brush the butter mixture over the cut sides.
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Broil the rolls for about 5 minutes or until golden brown, keeping a close eye on them.
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Switch the oven from broil to bake at 350°F (175°C). pile the eggplant mixture onto the toasted buns.
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Top with mozzarella and return to the oven to bake for 5 more minutes, or until the cheese has melted.
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Serve the sandwiches hot, immediately after baking.
Nutrition
Notes
A delicious twist on a classic vegetarian sandwich! Customize with different toppings or bread for extra variety.
