Parmigiana Focaccia Sandwich

Get ready to transport your kitchen to Italy with this Vegan Parmigiana Focaccia Sandwich!

This plant-based sandwich is a real treat and comes with the perfect combination of crispy eggplant, melty vegan cheese, and a burst of authentic Italian flavors. Freshly baked vegan focaccia bread serves as the canvas for this sandwich, making each bite a mouthwatering experience you surely won't forget.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Vegan focaccia bread - Homemade and freshly baked tastes best, such as this Homemade Vegan Focaccia! On this occasion, I topped it with cherry tomatoes and a sprinkle of vegan cheese. If you use store-bought focaccia, make sure it's vegan-friendly and freshly baked.
• Medium eggplants - Choose eggplants that are firm to the touch.
• Panko breadcrumbs - These breadcrumbs offer the a wonderfully crispy texture but you can also use regular breadcrumbs if you don't have panko to hand.
• Seasonings - Smoked paprika powder, salt and black pepper
• All purpose flour - This will be used for coating the eggplant slices
• Plant milk - Any variety will do, but unsweetened is best.
• Rapeseed oil - For frying, but you can substitute with your preferred oil. Make sure you use an oil with a high smoke point intended for frying.
• Slices of vegan cheese - Mozzarella-style slices work best for this sandwich.
• Grilled red peppers - To add a tangy flavor. I always keep a jar of grilled peppers in my fridge, ready for any sandwiches or pasta sauces!
• Basil pesto - Vegan basil pesto is preferred, but feel free to experiment with other pesto flavors.
• Tomato sauce - Choose a good quality brand for better flavor.
• Balsamic glaze - For drizzling.
• Fresh basil leaves - For garnish; ensure they're fresh.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Frying Pan - A large, non-stick frying pan is recommended for frying the eggplant slices. Make sure it's large enough to accommodate multiple slices at once without overcrowding.
• Oven - An oven is needed to grill the sandwich and melt the vegan cheese. Alternatively, you can melt the vegan cheese in a non-stick pan and carefully lift it into your sandwich with a spatula.
• Sharp Knife & Cutting Board: To slice the focaccia bread and eggplants accurately.
• Mixing Bowls: Used for mixing the flour, plant milk, and breadcrumbs for the eggplant coating.
• Spatula: Useful for flipping the eggplant slices while frying and spreading the sauces.
• Serving Platter: To serve the sandwich!

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare the Eggplants

Salt the eggplant slices and let them sit for 10-15 minutes or longer to remove excess moisture. Use a paper towel to wipe off any excess water drops and salt.

Step 2: Coat and Fry the Eggplants

Dip each slice into flour, plant-based milk, and breadcrumbs with smoked paprika. Fry until golden brown and drain excess oil.

Step 3: Assemble the Sandwich

Spread tomato sauce on the focaccia bread, layer with eggplant slices and vegan cheese, and grill until the cheese melts.

Step 4: Add the Final Touches

Add roasted red peppers, spread basil pesto on the other half of the bread, and drizzle with balsamic glaze. Close the sandwich and serve.

🍽️ Serving

Serve the sandwich immediately while it's still warm. You can cut it into halves or quarters for easier eating. This sandwich pairs beautifully with a side salad such as this refreshing Grilled Zucchini Salad, dipped into delicious tomato soup or alongside some vegetable chips.

❄️ Storage

The sandwich is best served right away but if you want to store it for another day, make sure to keep the ingredients separate.

If you have any leftover Focaccia Sandwich, you can store it in the refrigerator for up to 3 days. Make sure to wrap it tightly in plastic wrap or put it in an airtight container to maintain its freshness.

How to reheat

To reheat, preheat your oven to 350°F (175°C). Unwrap the sandwich and place it on a baking sheet. Heat it in the oven for about 10-15 minutes, or until it's heated through. If you're in a hurry, you can also reheat the sandwich in the microwave. Wrap it in a paper towel and microwave it on high for 1-2 minutes, checking after one minute to see if it's hot enough.

🔜 Related Recipes

If you enjoyed this Parmigiana Focaccia Sandwich, check out this recipe for Homemade Vegan Focaccia Bread and this indulgent Sweet Potato Grilled Cheese Sandwich! And if you're in the mood for even more sandwiches, give this Chickpea “Tuna” Sandwich a try. It's a delicious and healthy twist on a classic that you're sure to love!

And if you're a fan of eggplant, try some of my other aubergine recipes!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Parmigiana Focaccia Sandwich

Romy

Savor the taste of Italy with this vegan Parmigiana Focaccia Sandwich. With crispy eggplant, melty vegan cheese, and a burst of flavors from pesto and tomato sauce, it's a lunchtime delight. Enjoy the crunch and freshness in every bite of this plant-based, Italian-inspired sandwich.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine Italian, vegan

Servings 2 servings

Equipment

• 1 frying pan
• 1 oven for grilling the vegan cheese
• 1 sharp knife for slicing
• 1 cutting board
• 3 mixing bowls for the breading
• 1 spatula
• 1 Serving Plate

Ingredients

  

• 1 whole vegan focaccia bread sliced in half
• 2 whole medium eggplants thinly sliced
• 1 ⅓ cups panko breadcrumbs (125g)
• ½ teaspoon smoked paprika powder
• ⅔ cup all-purpose flour (80g)
• 1 cup plant milk (240 ml)
• salt and black pepper to taste
• rapeseed oil for frying
• 3-4 slices vegan cheese
• 2-3 whole grilled red peppers
• 2 tablespoon vegan basil pesto
• 3 tablespoon tomato sauce
• balsamic glaze for drizzling
• fresh basil leaves for garnish

Instructions

 

• Begin by preparing the eggplants. Slice them thinly, then sprinkle with salt. This will help draw out any excess moisture, improving their texture when fried. Set them aside for at least 10 minutes, then wipe off any excess moisture and salt with a paper towel.
• Next, prepare the coating for the eggplants. Combine the panko breadcrumbs with the smoked paprika powder in a bowl. In a separate bowl, place the all-purpose flour, and in another, the plant milk.
• Dip each eggplant slice first in the flour, then in the plant milk, and finally in the breadcrumb mixture. Make sure each slice is well coated. Then, fry them in the rapeseed oil until they're golden brown and crispy. Once done, remove the slices and let them drain on paper towels.
• While the eggplants are draining, slice the vegan focaccia bread in half. Spread the tomato sauce on one half of the bread. Then, layer the crispy eggplant slices and vegan cheese on top.
• Briefly grill the sandwich until the vegan cheese starts to melt. Be careful not to let it burn.
• Finish assembling the sandwich. Add the grilled red peppers, then spread the basil pesto on the other half of the bread. Drizzle with balsamic glaze and sprinkle with fresh basil leaves. Close the sandwich, cut into portions if desired, and serve!

Notes

• Serving Size: This recipe makes a single large sandwich, which can be cut into smaller portions if desired. Enjoy your Vegan Focaccia Parmigiana Sandwich!
• Serving: Serve the sandwich immediately while it's still warm. You can cut it into halves or quarters for easier eating. This sandwich pairs beautifully with a side salad or some vegetable chips.
• Storing Leftovers: If you have any leftover Focaccia Sandwich, you can store it in the refrigerator for up to 3 days. Make sure to wrap it tightly in plastic wrap or put it in an airtight container to maintain its freshness.
• Reheating Leftovers: To reheat, preheat your oven to 350°F (175°C). Unwrap the sandwich and place it on a baking sheet. Heat it in the oven for about 10-15 minutes, or until it's heated through. If you're in a hurry, you can also reheat the sandwich in the microwave. Wrap it in a paper towel and microwave it on high for 30-60 seconds, checking after 30 seconds to see if it's hot enough.
• Tips: Try not to store the sandwich with too much sauce on it, as this can make the bread soggy. For the best taste and texture, it's best to consume the sandwich right away or within 1-2 days maximum.

Keyword Focaccia Sandwich, Italian Cuisine, Plant-based Recipes, vegan lunch

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