Go Back
+ servings
Vegan eggplant parmesan sandwich on plate with red napkin.
Print Recipe
5 from 2 votes

Vegan eggplant parmesan sandwich

This saucy, cheesy sandwich is unadulterated comfort food. It's also a great way to re-purpose leftovers from a dinner of eggplant parm the night before. Reheat the breaded eggplant slices in the air fryer. Add them to toasted buns with fresh basil and thinly sliced onion. Then savor every last bite.
Prep Time4 mins
Cook Time5 mins
Course: Sandwich
Cuisine: Air fryer, Italian, Vegan
Keyword: comfort food, hearty sandwich
Servings: 4 sandwiches
Calories: 400kcal
Author: Cadry Nelson



  • Bring a dry, large skillet to a medium heat. Put burger buns face down on the skillet, so that they can toast on the cut side. Once they are nicely browned, remove them from heat.
  • Compile the sandwiches. Top the bottom burger buns with a few slices of vegan eggplant parmesan, a couple fresh basil leaves, and a few thin slices of yellow onion. Top the sandwiches with the remaining buns.


If you are using leftover vegan eggplant parmesan for your sandwiches, reheat it by putting the eggplant slices into the air fryer in an even layer in the basket. Add fresh marinara sauce & non-dairy cheese to each slice. (It's okay to put it on top of the sauce & cheese that's already there.) Then air fry for 5 minutes at 390 degrees. (For obvious reasons, don't flip it.)


Calories: 400kcal | Carbohydrates: 42g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Sodium: 676mg | Potassium: 447mg | Fiber: 6g | Sugar: 9g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 3mg