Eggplant Parmesan Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-27Updated 2026-10-27
Eggplant Parmesan grilled cheese with crisp breaded eggplant, thick marinara, and mozzarella. Make two skillet sandwiches with tender eggplant and golden bread.
Eggplant Parmesan grilled cheese is a golden skillet sandwich filled with tender breaded eggplant, marinara, and melted mozzarella, bringing the savory flavors of eggplant Parmesan to an easy lunch. The eggplant cooks before it goes inside the bread, so the finished sandwich has a soft vegetable center rather than a firm, chewy filling. Thin rounds fit neatly between the cheese layers. A small amount of thick sauce adds tomato flavor while keeping excess liquid away from the crust. Makes: 2 sandwiches. Prep: 15 minutes. Cook: about 24 minutes. Rest: 1 minute. Total: about 40 minutes. Active work: about 39 minutes. Use a 12-inch skillet that fits six small eggplant rounds in one layer and both sandwiches during the final grilling. A smaller pan adds batch time and active work.
How to make Eggplant Parmesan Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
15 minCook
24 minRest
1 minTotal
40 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Cutting board and sharp knife
- Measuring cups and spoons
- Three shallow bowls
- Small heatproof bowl
- Fork
- Tongs
- Wide spatula
- Plate
- Paper towels
- Butter knife
Ingredients
- •6 eggplant rounds, about 1/4 inch thick and 3 inches across; about 6 ounces / 170 g total, cut from a small eggplant
- •1/4 teaspoon fine salt
- •1/8 teaspoon ground black pepper
- •2 tablespoons all-purpose flour
- •1 large egg, beaten
- •1/2 cup (about 30 g) plain panko breadcrumbs
- •2 tablespoons finely grated Parmesan, divided
- •1/4 teaspoon dried oregano
- •3 tablespoons olive oil, divided
- •1/4 cup thick marinara sauce
- •4 slices sourdough bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •4 ounces (115 g) low-moisture mozzarella, thinly sliced
Instructions
- 1
Bread and pan-fry the eggplant
Pat the eggplant rounds dry and season with the salt and pepper. Put the flour in one shallow bowl, the beaten egg in a second, and the panko, 1 tablespoon Parmesan, and oregano in a third. Coat each round lightly in flour, dip in egg, then press into the crumb mixture. Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the six rounds in one layer and cook for 4–5 minutes per side, adding the remaining tablespoon oil around them as needed. The coating should be golden and set, and the eggplant should feel very soft when pierced with a fork. Reduce the heat if the crumbs brown too fast. Transfer to a paper-towel-lined plate and discard leftover raw breading ingredients.
- 2
Warm the sauce and layer
Wipe loose crumbs and excess oil from the skillet with a paper towel held in tongs. Add the marinara and warm over low heat for about 2 minutes, stirring, until hot and thick enough to mound on a spoon. Transfer to a small bowl and wipe the skillet again. Butter one side of each bread slice. Place two slices butter-side down on a clean board. Layer each with 1 ounce mozzarella, three cooked eggplant rounds slightly overlapping, 2 tablespoons marinara, 1/2 tablespoon Parmesan, and another 1 ounce mozzarella. Close with the remaining bread, butter-side out.
- 3
Grill until the cheese melts
Set the skillet over medium-low heat. Add both sandwiches and cook for 4–5 minutes per side, flipping carefully with a wide spatula, until golden and the mozzarella has melted. Lower the heat if the bread browns before the cheese softens. Transfer to a board, rest for 1 minute, then cut and serve. Allow about 24 minutes total cooking time including skillet heating, eggplant, sauce, and grilling; a smaller skillet requires extra batches.
Tips
- →Cut the rounds evenly. Thick pieces may brown outside before they soften in the center.
- →Press the crumbs onto the eggplant, then lift off any loose excess before frying. Loose crumbs can burn in the skillet.
- →Judge doneness by tenderness as well as color. If the coating is golden but the eggplant is still firm, lower the heat and keep cooking until soft.
- →Keep sauce away from the bread edges and avoid overfilling. The measured amount is enough to flavor the sandwich without turning it into a saucy casserole.
- →Clean out browned crumbs before the final grilling so they do not stick to the bread and darken its surface.
Variation
Breadcrumbs: Fine plain dry breadcrumbs can replace panko in the same volume, but they produce a denser coating. Watch their color closely as they fry. Cheese: Provolone can replace half the mozzarella for a sharper flavor. Keep the total sliced melting cheese at 4 ounces. Bread: Sturdy white or whole-wheat bread of a similar size and thickness can replace sourdough. Very thick slices need gentler cooking to melt the center. Sauce: A thick homemade marinara works in the same amount if you already have it. Making sauce from scratch is a separate preparation and is not included in the recipe time.
Questions and answers
Do you cook eggplant before putting it in grilled cheese?
Yes. Pan-fry the thin breaded rounds until the coating is golden and the eggplant is very soft before assembling. The final sandwich grilling step is for browning the bread and melting the cheese.
Do you have to salt eggplant before frying it?
This recipe seasons the thin rounds immediately before breading and does not use a separate salting-and-draining rest. Choose firm eggplant and cut it evenly so it cooks tender in the skillet.
What cheese is best for eggplant Parmesan grilled cheese?
Low-moisture mozzarella gives a mild flavor and an even melt without releasing much liquid. A little finely grated Parmesan adds a savory finish, while provolone can replace part of the mozzarella if desired.
How do you keep eggplant Parmesan grilled cheese from getting soggy?
Drain the fried eggplant on paper towels, use thick marinara sparingly, and choose low-moisture mozzarella. Eat the sandwich soon after grilling for the crispest crust.
Do you peel eggplant for an eggplant sandwich?
You can leave the skin on a small, tender eggplant. If the skin seems tough, remove narrow alternating strips before slicing, or peel it completely; the thin rounds still need to cook until very soft.
Is eggplant Parmesan grilled cheese vegetarian?
It can be vegetarian when both the Parmesan-style cheese and mozzarella are made with vegetarian enzymes or microbial rennet. Check labels, because some cheeses use animal rennet; the recipe also contains egg, wheat, and milk.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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