Broiled Ham Eggplant Sandwiches

This filling Broiled Eggplant Parmigiana Sandwich has turned into my favorite substitute for weighty meat options when I'm craving something substantial but not too heavy. Stacked with ham and a trio of cheeses, these open sandwiches pack all the warmth of classic parmigiana but with a fresh spin that gives mealtime a special touch.

I originally whipped up these sandwiches while trying to use up the extra summer eggplants growing in my backyard. The mix was such a success that nowadays my family asks for them all year as our end-of-week comfort food ritual.

Ingredients

• Eggplant Slices: The core of our meal; picking elongated eggplants gives you perfect sandwich-width pieces
• Italian Red Sauce: Brings that signature parmigiana taste; grab store-bought or use your own homemade version
• Provolone Cheese: Gives a gentle smoky kick that melts wonderfully; try aged provolone for stronger flavor
• Shredded Mozzarella: Makes those amazing stretchy cheese strings; go with fresh mozzarella for best results though packaged saves time
• Fresh Parmesan: Adds that must-have salty nutty finish; always shred it yourself for top flavor
• Italian Ham: Delivers extra protein and rich taste; go for thin slices on these light sandwiches
• Olive Oil: Gets the eggplant cooking just right; extra virgin gives the best taste

Step-by-Step Instructions

Prepare Eggplant:

Heat your oven to 375°F as you wash and pat dry the eggplants. Slice off the ends and cut lengthwise into thick slices around half an inch to make sure they work as solid sandwich bases. Cover a baking sheet with parchment paper and coat with olive oil. Put eggplant slices down and brush each side lightly with olive oil so they don't stick and cook evenly.

Initial Roasting:

Set the baking sheet on the middle shelf of your hot oven and cook for 20 minutes. Your eggplant should get soft but still keep its shape. This first cooking makes sure the eggplant will be totally done and super tender in the finished dish.

Assembly:

Take out the eggplant and start putting your sandwiches together while they're still warm. Put plenty of Italian red sauce on each eggplant slice. Layer with Italian ham, then provolone cheese and some grated parmesan. The warm eggplant will start melting the cheeses a bit, making a tasty base.

Create Sandwich Layers:

Top each prepared base with another eggplant slice to make it sandwich-like. Cover with more red sauce, then load up with shredded mozzarella and extra grated parmesan. These many layers give you amazing texture and flavor with every bite.

Final Broiling:

Change your oven to low broil. Put the built sandwiches back in for about 10 minutes, keeping an eye on them until the cheese fully melts and turns slightly golden brown on top. This last step blends all the cheeses, giving that classic parmigiana look.

Serve:

Pull from the oven and let sit for 2-3 minutes before eating. These sandwiches taste great hot or room temperature, making them handy for different serving situations. Add a basic green salad and some crusty Italian bread for a complete meal.

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Using three different cheeses really makes this dish stand out. I learned this triple cheese trick from my Italian grandma who always said perfect parmigiana needs mozzarella for that stretch, provolone for taste, and real Parmigiano Reggiano for that salty finish.

Making Ahead Options

These eggplant sandwiches can easily be prepped ahead of time. You can get everything ready through the building stage, wrap them up tight, and keep in the fridge for up to 24 hours. When you want to eat, just let them sit out for 30 minutes, then broil as normal. The flavors actually get better when they sit together overnight, so it's great for planning ahead when you have guests.

Perfect Pairings

Though these sandwiches fill you up on their own, try adding some side dishes to complete your meal. A fresh arugula salad with just lemon, olive oil, and thin parmesan slices gives a nice peppery balance to the rich sandwiches. In summertime, try grilled zucchini or bell peppers alongside. For wine, go with a medium Italian red like Chianti or Montepulciano that can stand up to the cheesy goodness without drowning out the eggplant's mild flavor.

Seasonal Variations

Change up this recipe through the year for best taste and freshness. During summer when eggplants and tomatoes are best, try making your own simple sauce with garden tomatoes, basil, and garlic. In winter, swap out ham for cooked mushrooms for an earthier veggie option. Spring is great for adding fresh herbs like basil and oregano between layers, while fall works well for mixing in roasted red peppers for sweet depth.

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These quick eggplant parmigiana sandwiches offer a straightforward yet fancy way to bring Italian flavors to your table. They'll hit the spot any season of the year.

Frequently Asked Questions

→ How can I make these without ham?

Swapping out the ham is easy! You can add more cheese or layer roasted veggies like zucchini or peppers instead for a flavorful vegetarian version.

→ What’s the best way to cut eggplant?

Slice the eggplant lengthwise into thick pieces, around half an inch thick. This keeps the slices sturdy enough to stack with the other ingredients.

→ Can these be prepped in advance?

Yes, absolutely! Prepare everything up to the broiling step, then store in the fridge for a day. Add a few more minutes to broiling if baking from a cold start.

→ What pairs well with this dish?

A crisp green salad and some crunchy Italian bread are great sides. You could also try roasted veggies or a light soup for a fuller meal.

→ How do I know the eggplant is baked properly?

After about 20 minutes, the eggplant slices should be soft but firm enough to hold their shape for stacking. They’ll cook more under the broiler.

→ Can I use pre-made sauce?

Totally! A good jar of marinara or Italian-style canned tomato sauce works perfectly and saves you time in the kitchen.