As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies! This eggplant sandwich is gluten free, vegetarian and nut free. It can also be made dairy free.

This Eggplant sandwich is packed with fresh vegetables and crispy breaded eggplant. Think of it as a fun twist on the class BLT. It is surprisingly easy to make and leaves minimal cleanup! This recipe is perfect for busy weekdays or packing for lunch on the go, just like my easy gluten free roast beef sandwich.

why you’ll love this allergy friendly recipe

This recipe is easy to make because it uses common pantry staples and requires minimal steps.
Cleanup is a breeze!
This eggplant sandwich is packed with fresh ingredients and good for you vegetables.
You can change up the mayo or ailoi every time you make it to keep it feeling different.
You can use grilled or breaded eggplant.

ingredients & substitutions

Eggplant: The main star! Absorbs flavors well. I like to use fresh eggplant. I would not recommend frozen eggplant. You can also use grilled eggplant slices without any breading as well.

Gluten-free flour, eggs, panko breadcrumbs: For coating the eggplant. Regular breadcrumbs can be used if you don’t need it to be gluten-free.

Avocado oil: For frying. Any high heat oil like vegetable oil, olive oil or canola oil can work.

Bread: Use your favorite gluten-free slices of bread for this eggplant sandwich. Regular bread, a ciabatta roll or ciabatta bread can be used if you don’t need it to be gluten-free. All these bread options are available at your local grocery store.

Tomatoes, lettuce, red onion, cucumber: Feel free to skip any you don’t like. I love arugula sandwiches so you can swap out the lettuce for arugula here if you prefer.

American cheese: Melts well. You can use any cheese you prefer including goat cheese sandwich or fresh mozzarella cheese. Vegan cheese works for a vegan option. You can add the cheese to the toast immediately after toasting to get a slightly melty cheese. Use parmesan cheese to sprinkle on top after the eggplant cutlets are finished frying.

taste & texture

The breaded eggplant on this delicious sandwich is crispy on the outside and tender on the inside. It adds a satisfying meaty texture without the meat. The garlic aioli brings a creamy taste with a hint of garlic to the roasted eggplant sandwich. The fresh tomato, lettuce, cucumber, and red onion add bursts of flavor and cool crunch. The cheese adds a salty richness that ties everything together.

directions

Prepare the eggplant: Slice the eggplant into ½ inch thick rounds. Arrange them on a paper towel-lined baking sheet and sprinkle generously with salt. Let them sit for 30 minutes to draw out excess moisture. Pat them dry with paper towels.
Set up the breading station: In three separate shallow bowls, whisk the flour with salt and pepper in one, the beaten eggs in the second, and the panko breadcrumbs in the third. Sometimes gluten free breadcrumbs can be large. For a finer texture pluse in a food processor beforehand.
Bread the eggplant: Dredge each eggplant slice in the flour, then coat it completely in the egg mixture. Finally, press both sides firmly into the panko breadcrumbs to ensure good coverage.
Fry the eggplant: Heat enough avocado oil in a large skillet over medium heat to reach about 350°F (175°C). Carefully place eggplant slices in the pan and fry for 2-3 minutes per side, or until golden brown and crispy. Add to paper towels in a single layer to remove excess oil. Store in an airtight container with parchment paper between each layer of eggplant if you are making the eggplant ahead of time. I like to make a lot of eggplant at one time to save myself from doing this step every time I want crispy eggplant. The leftovers are perfect for another good sandwich the next day. You can add these crispy eggplant slices to any kind of sandwich to take it to the next level.
Make the garlic aioli: In a small bowl, whisk together the minced garlic clove or garlic powder, mayonnaise, lemon juice, salt, and dried parsley.
Assemble the sandwiches: Spread a generous amount of garlic aioli on one slice of bread. Layer with lettuce, tomato slices, red onion slices, cucumber slices, American cheese, and a crispy eggplant slice. You can season the eggplant sandwich with sea salt and black pepper (optional). Top with the other bread slice and enjoy!

expert tips & tricks

You can grill the eggplant slices instead of frying them for a lower fat option. Brush them with a little oil and grill for 2-3 minutes per side, or until tender and slightly charred. You can also use the baking method or air fryer and bake them on a sheet pan on 350 for approx 30 minutes. I like to top of each slice of eggplant with some cooking spray so it will still get crispy.
For a spicier eggplant sandwich, add a pinch of red pepper flakes to the panko breadcrumbs.
Experiment with different cheeses like provolone or mozzarella.
Add more fresh ingredients to the eggplant sandwich like fresh basil leaves and roasted red peppers on top of the eggplant for more delicious flavors.
Dizzle with balsamic vinegar on top and sprinkle with italian seasoning or dry oregano for a more italian taste.
Mix the mayonnaise with tomato paste for a tomato aioli spread.
You can also use traditional sauces such as red sauce or marinara sauce on this sandwich but skip the lettuce and cucumber because it may not go well with tomato sauce. This would be more like a traditional eggplant parmesan sandwich.

recipe variations

An easy way to make this eggplant sandwich vegan, use vegan cheese and vegan mayonnaise in the aioli.
You can also use grilled eggplant in this recipe by omitting the breadcrumbs and grilling it on a grill or indoor grill top to create a grilled eggplant sandwich.

serving, storing and meal prepping

For leftovers, let the eggplant sandwich recipe cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. This will help prevent the bread from getting soggy and the eggplant from losing its crispness. Stored properly, the sandwich will stay fresh in the refrigerator for up to 2 days.

If you’re looking for a portable option, assemble the eggplant sandwich without the aioli. Spread the aioli on the bread just before eating to maintain the crispness. Wrap the sandwich tightly in aluminum foil and store it in the refrigerator until ready to enjoy.

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!

Crispy Eggplant Sandwich Recipe (Gluten Free)

Kayla Cappiello

This recipe packs a flavorful punch with crispy breaded eggplant and a creamy garlic aioli, all nestled on fluffy gluten-free bread.

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Ingredients

For the eggplant:

1 large eggplant
1 cup gluten-free all-purpose flour
2 large eggs beaten
1 ½ cups panko breadcrumbs ensure they are gluten-free certified
Salt and freshly ground black pepper to taste
Avocado oil for frying

For the garlic aioli:

2 cloves garlic minced
½ cup mayonnaise or vegan sub
1 tablespoon lemon juice
Pinch of salt
Pinch of dried parsley

For the sandwich:

4 slices gluten-free bread toasted
2 large tomatoes sliced
1 cup lettuce leaves
½ red onion thinly sliced
½ cucumber thinly sliced
4 slices American cheese or vegan sub

Instructions

Prepare the eggplant: Slice the eggplant into ½ inch thick rounds. Arrange them on a paper towel-lined baking sheet and sprinkle generously with salt. Let them sit for 30 minutes to draw out excess moisture. Pat them dry with paper towels.
Set up the breading station: In three separate shallow bowls, whisk the flour with salt and pepper in one, the beaten eggs in the second, and the panko breadcrumbs in the third.
Bread the eggplant: Dredge each eggplant slice in the flour, then coat it completely in the egg mixture. Finally, press both sides firmly into the panko breadcrumbs to ensure good coverage.
Fry the eggplant: Heat enough avocado oil in a large skillet over medium heat to reach about 350°F (175°C). Carefully fry the breaded eggplant slices for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
Make the garlic aioli: In a small bowl, whisk together the minced garlic, mayonnaise, lemon juice, salt, and dried parsley.
Assemble the sandwiches: Spread a generous amount of garlic aioli on each toasted bread slice. Layer with lettuce, tomato slices, red onion slices, cucumber slices, American cheese, and a crispy eggplant slice. Top with the other bread slice and enjoy!

Notes

An easy way to make this eggplant sandwich vegan, use vegan cheese and vegan mayonnaise in the aioli.

You can also use grilled eggplant in this recipe by omitting the breadcrumbs and grilling it on a grill or indoor grill top to create a grilled eggplant sandwich.

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