HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEggplant Parm Sandwiches
Eggplant Parm Sandwiches

Eggplant Parm Sandwiches

on Brioche Buns with Crispy Baby Broccoli

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Eggplant Parmesan sandwiches are a heartwarming recipe if ever there was one. The way your fingers hug the bread, then how the bread hugs the ingredients inside, and the cheese and sauce hug the eggplant—it’s like a bundle of love in your hands. And with vitamin A- and C-rich baby broccoli on the side, you have yet another reason to feel good vibes as you reach in for a big bite.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Yellow Onion

2 clove


6 ounce

Baby Broccoli

4 ounce

Fresh Mozzarella


1 teaspoon

Italian Seasoning

1 box

Crushed Tomatoes

2 unit

Brioche Buns

(ContainsMilk, Eggs, Soy, Wheat)

Not included in your delivery

4 teaspoon

Olive Oil

½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate80 g
Sugar26 g
Dietary Fiber14 g
Protein26 g
Cholesterol55 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat broiler to high or oven to 500 degrees, adjusting racks so that one is positioned directly beneath flame and other is in position furthest away. Slice eggplant into ½-inch-thick rounds. Halve, peel, and finely dice onion. Mince garlic. Cut baby broccoli lengthwise into thin sticks. Thinly slice mozzarella.


Brush eggplant all over with a large drizzle of olive oil. Season with salt and pepper. Place on a baking sheet in a single layer. Broil (or bake) on rack closest to flame until browned and tender, 15-20 minutes, flipping halfway through.


Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add onion and 1 tsp Italian seasoning (we sent more). Cook, tossing, until translucent, 3-4 minutes. Toss in garlic and cook until fragrant, 2 minutes. Stir in tomatoes, ½ tsp sugar, and ¼ cup water. Let simmer until eggplant is ready. Season with salt and pepper.


Toss baby broccoli on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven on rack furthest away from flame until tender and crisped at edges, 10-12 minutes.


Remove eggplant from oven once done. Spread a little bit of sauce on top of each slice, then top with mozzarella. Return to broiler (or oven) and continue broiling until mozzarella is browned in spots and melted, about 5 minutes.


Split buns in half. Toast in oven until lightly toasted, about 2 minutes (you can add the buns to the same sheet as the baby broccoli). Fill buns with eggplant slices. Serve with baby broccoli to the side.