Grilled Eggplant Parmigiana Heros

A delicious Italian-inspired sandwich featuring grilled eggplant, melted provolone or mozzarella cheese, and homemade tomato sauce, all served on hero rolls with fresh basil. Perfect for a satisfying vegetarian meal.

4 servings

1 hr 11 min

Published October 4, 2025

Ingredients

•1½ pounds tomatoes
•2 tablespoons extra-virgin olive oil
•1 medium onion
•5 cloves garlic
•¼ teaspoon hot red pepper flakes
•⅓ cup grated Parmigiano-Reggiano
•4 pieces hero or hoagie rolls
•¼ cup extra-virgin olive oil
•2 pounds eggplants
•½ pound provolone or fresh mozzarella
•1 cup basil leaves
•chopped

Cooking Instructions

1.
Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
40 min
2.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
10 min
3.
Brush cut side of rolls with 1 tablespoon oil total.
2 min
4.
Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
5 min
5.
Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.
8 min
6.
Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
1 min
7.
Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
5 min

Ingredients

•1½ pounds tomatoes

•2 tablespoons extra-virgin olive oil

•1 medium onion

•5 cloves garlic

•¼ teaspoon hot red pepper flakes

•⅓ cup grated Parmigiano-Reggiano

•4 pieces hero or hoagie rolls

•¼ cup extra-virgin olive oil

•2 pounds eggplants

•½ pound provolone or fresh mozzarella

•1 cup basil leaves

•chopped

Cooking Instructions

Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.

40 min

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .

10 min

Brush cut side of rolls with 1 tablespoon oil total.

2 min

Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.

5 min

Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.

8 min

Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.

1 min

Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.

5 min