Eggplant Parmigiana Sub

The Eggplant Parmigiana Sub is a hearty Italian-American sandwich featuring layers of breaded and fried eggplant, marinara sauce, and melted mozzarella or provolone cheese, all nestled within a long submarine roll. It draws inspiration from the classic Italian dish 'Melanzane alla Parmigiana,' which traditionally layers fried eggplant with tomato sauce and cheese. This sub version transforms the baked casserole into a convenient, handheld meal popular in delis and pizzerias across the United States.

🍳 View the full Eggplant Parmigiana Sub recipe →

🍽️ Nutrition at a glance

This dish is typically high in carbohydrates from the breading and roll, with significant fat from the fried eggplant and melted cheese, while providing moderate protein. Key nutrients include fiber from the eggplant, calcium from the cheese, and lycopene from the tomato sauce, with a rough calorie ballpark of 600-900 calories per serving depending on portion size and preparation.

Nutrition breakdown

Calories	580 kcal
Protein	28 g
Carbs	52 g
Fat	30 g
Fiber	7 g
Sugar	10 g
Sodium	1250 mg
Calcium	380 mg
Iron	3.5 mg
Potassium	420 mg
Vitamin A	150 mcg RAE
Vitamin C	12 mg
Vitamin K	15 mcg
Phosphorus	280 mg
Selenium	22 mcg

Per 1 sub sandwich (approximately 350 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this sub represents a delicious fusion of Italian culinary tradition with American sandwich culture, making a classic baked dish portable and casual. Nutritionally, the eggplant itself is low in calories and rich in antioxidants like nasunin, though the frying process adds considerable fat, making it a more indulgent treat than its Mediterranean roots might suggest.