This Oven Baked Eggplant Milanese Sandwich is a fantastically savory dish that’s perfect for a weeknight dinner! It features crispy, baked eggplant that’s a much healthier alternative to a wide variety of proteins.
Serve this sandwich hot with some lettuce and tomato on multigrain bread for a sandwich that’s guaranteed to satisfy. Fans of eggplant MUST try this milanese sandwich!
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🩵 About This Recipe
If you're a sandwich person, this baked eggplant sandwich is a must-try! It features crispy baked eggplant on healthy multigrain bread and can be customized with all your favorite toppings.
Perfect for a vegetarian diet, this sandwich is packed with filling nutrients and great flavors. The eggplant is baked instead of fried for a lighter and healthier result that's still golden brown and satisfying!
Have eggplant leftover, or just can't get enough? Try this Eggplant Polenta Casserole, my Oven Grilled Eggplant, or a batch of crispy and light Air Fryer Eggplant Fries!
🧂 Gather Your Ingredients
- eggplant - gives the sandwich a hearty, meaty texture.
- eggs - help the bread crumbs adhere to the eggplant.
- almond milk - you can use dairy milk, but I love the subtle nutty flavor almond milk provides.
- garlic - fresh garlic cloves are best, but garlic paste or pre-minced garlic also work well.
- seasonings - just some salt and black pepper to taste.
- bread crumbs - create a crisply coating for the eggplant.
- Parmesan cheese - adds a savory cheesy flavor.
- multigrain bread - you can use your favorite kind of bread for this eggplant milanese, but I love the nutrition and the hearty bite you get with multigrain!
- toppings - some classic slices of lettuce and tomato go perfectly with this baked aubergine sandwich.
🔪 Let's Make Eggplant Milanese!
(Or click here to jump right to the recipe card with measurements!)
Prepare Eggplant
Chop off the ends, peel the eggplant, and cut into slices about ¼ inch thick.
Prepare Batter
In a large mixing bowl, whisk together eggs, almond milk, garlic, salt, and pepper.
Combine Ingredients
Pour the wet ingredients over the eggplant slices and refrigerate for 30 minutes.
Coat with Breacrumbs
Add the bread crumbs to a shallow bowl or plate and fully coat each slice of eggplant.
Bake
Place the breaded eggplant slices on a baking sheet and bake for 8 minutes, then flip, sprinkle with Parmesan, and bake another 5 minutes.
Make Sandwiches
Add a slice of baked eggplant to a piece of bread, top with lettuce and tomato, then finish with another slice of bread and enjoy.
Make sure you give the eggplant time to soak up the liquid ingredients to ensure the breading sticks!
❔ FAQs
The word "torta" is a culinary term that has a few different meanings, but typically refers to sandwiches or cakes.
Eggplant milanese is a vegetarian variation of the Italian dish that's typically made with thin pork cutlets. It's often served with fresh arugula and fresh lemon juice for a light but satisfying dish!
If your eggplant milanese turns out wet, mushy, or soggy, it may be helpful to partially dehydrate the slices with some salt before adding the egg mixture and breading. You also want to make sure you're baking it fully.
Don't have time for this eggplant milanese recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
💡 Expert Tips and Tricks
- Save time on prep by purchasing pre-sliced eggplant.
- Another prep time saver is to leave the skin on the eggplant if you don't mind the added texture.
- Prepare the egg mixture and pour it over the eggplant the night before.
- You can also bread the eggplant ahead of time and keep the slices in the fridge. I recommend doing this no more than a day beforehand.
- For easier breading, add the breadcrumbs and eggplant slices to a large bag and shake well.
Try to cut the eggplant into even slices so they all cook at the same rate. You'll want to serve this eggplant milanese sandwich fresh and hot for best results!
📝 Substitutions and Variations
- Another kind of bread can be used, like sourdough, focacia, or ciabatta.
- For more topping ideas, try some roasted red peppers, sliced and sauteed mushrooms, caramelized onions, or a spread like hummus or pesto.
- Instead of bread, you can also make this into a wrap or use spinach leaves for a lower carb version.
- Upgrade the flavor and presentation of your eggplant milanese with some fresh basil and a drizzle of balsamic.
- Other kinds of cheese that work well are mozzarella, provolone, or your favorite vegan cheese.
- Infuse the breading with extra flavor by mixing in some dried herbs like oregano, thyme, or basil.
What readers are saying...
This has to be one of the best sandwiches!
- CHCookes
🥡 Storage and Reheating
Store the baked aubergine slices in an airtight container or sealable plastic bag in the fridge for 2 to 3 days. They can also be frozen for a couple of months.
Reheat in the oven at 350 degrees F until the eggplant milanese slices are crispy on the outside and tender on the inside.
🍴 What To Serve With This Dish
Pair your eggplant milanese sandwich with a light side dish like a Kale Caesar Salad or this Cucumber Salad, or go for something more hearty and comforting like Tomato Carrot Soup, Roasted Red Pepper Soup, or a classic Slow Cooker Chicken Soup!
😋 More Sandwich Recipes You'll Love
- Grilled Cheese and Roasted Red Pepper Sandwich - This is a fantastic take on grilled cheese with lots of bold flavor.
- Avocado Sauerkraut Sandwich - If you like the distinct and tangy flavor of sauerkraut, you'll love this unique sandwich.
- Waffle Breakfast Sandwiches - Breakfast lovers will adore these sweet and savory morning treats!
- Slow Cooker Pulled Pork Sandwich - This recipe from Butter Your Biscuit features a homemade chipotle slaw for a savory explosion of flavors.
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Baked Eggplant Sandwich
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📋 Recipe Card
Oven Baked Eggplant Milanese Sandwich
Ingredients
- 2 large eggplants
- 4 eggs
- 6 tablespoons almond milk (or any dairy or non-dairy milk)
- 2 tablespoons minced garlic (or garlic paste)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 8 slices multigrain bread
- tomato slices (optional)
- lettuce leaves (optional)
Instructions
- Remove the ends from the eggplant, use a peeler to remove the skin, and then slice it lengthwise into sections about ¼ inch thick.2 large eggplants
- In a bowl, combine the eggs, milk, garlic, salt, and pepper. Pour over the eggplant slices and place in the refrigerator for 30 minutes.4 eggs, 6 tablespoons almond milk, 2 tablespoons minced garlic, ½ teaspoon salt, ¼ teaspoon pepper
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the breadcrumbs in a wide dish, and dip each slice of eggplant in the breadcrumbs to coat.2 ½ cups seasoned breadcrumbs
- Place the eggplant on a baking sheet lined with parchment paper and bake 8 minutes.
- Turn slices over, sprinkle with the Parmesan cheese, and bake for another 5 minutes.1 cup grated Parmesan cheese
- Distribute the eggplant slices among the 4 sandwiches, top with lettuce and tomato, and serve.8 slices multigrain bread, tomato slices, lettuce leaves
Notes
- Purchase pre-sliced eggplant from the store to save time on preparation.
- If you prefer, you can leave the skin on the eggplant for added texture and nutrition, which also saves time on peeling.
- Prepare the eggplant slices in the egg mixture the night before to save time and enhance flavor.
- You can even bread the eggplant slices ahead of time and store them in the refrigerator until you are ready to bake them.
- Use pre-minced garlic or garlic paste to save time on mincing fresh garlic.
- Another way to bread the eggplant is to place the breadcrumbs in a large resealable bag and shake the eggplant slices in the bag.
- Serve the sandwich hot right out of the oven for the best texture and taste.
- You can switch out the cheese and use mozzarella, provolone, or even vegan cheese.
- Add fresh or dried herbs such as basil, oregano, or thyme to the breadcrumb mixture for extra flavor.
Additional Serving Suggestions:
- Use your favorite bread (like ciabatta, focaccia, or sourdough) instead of multigrain.
- You can add different toppings, such as roasted red peppers, caramelized onions, or a spread of pesto or hummus.
- Serve the sandwich with a side of mixed greens or a Caesar salad for a balanced meal.
- Pair the sandwich with a bowl of tomato soup or minestrone for a comforting lunch or dinner.
- Roll the ingredients in a whole wheat or spinach wrap, or even lettuce leaves.
- Garnish with fresh basil leaves or a drizzle of balsamic glaze.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in October 2014, and was republished with tips, step by step photos, and a recipe change in August 2024.
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Kimberly says
Hello gorgeous! I love seeing your masterpieces.Thank you for bringing such great things to our party. Pinned and tweeted. I hope to see you on Monday at 7 pm.. Lou Lou Girls
Adelina Priddis says
I really struggle with the planning, and then sticking with it parts. Eggplant on a sandwich is interesting, but sounds refreshing. Thanks for sharing on Weekend Bites.
Ginnie says
Mmm ... this looks so delicious! I think even my husband, who doesn't like eggplant, would love it!
Laurie Emerson says
My least favorite task is trying to come up with new things to make. It seems like I make the same things week after week and I know my meals are boring.
deana c says
My least favorite task is definitely the planning of the meal!
Rachael says
Oh my gosh! I am drooling over here! I love love love eggplant. Thanks for sharing. can't wait to make this.
Naomi Macleod says
The hardest part about creating meals everyday is finding inspiration. Its hard to change it up so it doesn't feel like eating the same thing every night.
Jen says
This sandwich looks hearty and delicious and I love the idea of the Pick Me Meal Club -even just a few weeks of all planned meals would be so helpful!
Melissa Hartley says
The worst part of meal planning is definitely grocery shopping!!
Thanks.
Angelle says
I think the most challenging part of making a meal is the cleanup afterward 🙂