Eggplant Parmigiana Sandwich

Preparation info
  • Makes


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This standby sells quickly whenever we offer it at Claire’s. I sometimes eat the fried eggplant cutlets, without marinara sauce and cheese, in a sandwich with just a squeeze of lemon. It’s a delicious change and travels well.


  • 1 medium eggplant, peeled and sliced into ¼-inch rounds
  • 1 cup flour for dredging the eggplant
  • 6


  1. Preheat the oven to 350°F. Stack the eggplant slices on a plate and set aside. Measure the flour into a shallow bowl and set aside. Beat the eggs in a bowl, stir in the parsley, and sprinkle with salt and pepper. Beat together lightly. Heat the oil in a large no