Crispy Eggplant Sandwich

A quick, easy and healthy meal for anytime of day!

Prep Time: 10 minutes + 45 minutes cook time


  • English muffin
  • Shredded lettuce
  • Tomato
  • Plant-based mayo
  • Bread crumbs
  • Plant-based parmesan cheese
  • Aqua faba
  • Salt
  • Pepper
  • Cayenne
  • Garlic Powder
  • Umami Bomb



    1. Slice the eggplant into half inch rounds, salt generously, and set aside in a single layer on a paper towel for 30 minutes.
    2. Pat the eggplant slices dry with a paper towel.
    3. Set up two shallow bowls: one with aqua faba and the other a mixture of bread crumbs, parmesan, cayenne, pepper, and garlic powder.
    4. Coat each eggplant slice in aqua faba and then the breadcrumb mixture and place in a single layer on a parchment lined baking sheet.
    5. Bake at 425 degrees for 30 minutes, flip and bake for an additional 10-15 minutes until a custardy texture is achieved.
    6. Assemble your sandwich with a toasted english muffin, Umami Bomb, lettuce, tomato, and the crispy eggplant slice.
    7. Enjoy!

You can also try this recipe with any veggies and flavour profiles that you enjoy!