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Eggplant Parm Sandwich

Eggplant Parm Sandwich

Prep time 5 minutes
Ready in 5 minutes
Makes 6 servings


  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh tarragon leaves
  • 2 tbsp lemon juice
  • 2 tbsp chopped chives + more for garnish
  • 1 tbsp apple cider vinegar
  • 4 anchovy fillets
  • 1 clove garlic
  • 3 romaine hearts


1. In a blender, purée the buttermilk, mayonnaise, parsley, tarragon, lemon juice, chives, vinegar, anchovies, garlic, salt, and pepper until smooth.
2. Cut the romaine hearts in half lengthwise and arrange on a large platter, cut sides up. Drizzle with some of the dressing and garnish with additional chives, if desired. Serve any remaining dressing on the side.


Per serving: 121 calories, 6g fat, 1g saturated fat, 6mg cholesterol, 236mg sodium, 15g carbohydrate, 7g fiber, 6g sugar, 6g protein