Eggplant Parmesan Subs
Prep time:
10 minutesCooking time:
10 minutesTo get the best buy for the money, choose firm, smooth-skinned eggplant that are heavy for their size. Those with a rounder, smoother blossom end will have fewer seeds and tend to be less bitter.
Ingredients
Serves 4
- 1 1/2 cups vegetable oil
- 3 eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon water
- 3/4 cup bread crumbs
- 1/2 cup grated Parmesan cheese, divided
- 1 large eggplant, peeled, sliced diagonally
- 3/4 cup prepared marinara sauce
- 4 sub rolls
- 4 slices (about 1 ounce each) mozzarella cheese
Directions
1
Heat oil in a medium skillet to 375°F, or until a bread cube browns in about 1 minute. Combine eggs, salt, pepper and water in a medium shallow bowl; mix well.
2
Combine bread crumbs and 1/4 cup Parmesan in a shallow dish. Dip eggplant in egg mixture. Dip in crumb mixture to coat.
3
Add eggplant to skillet. Cook, turning once, until browned all over, about 5 minutes. Drain on a paper-towel-lined plate. Meanwhile, spread marinara sauce over both sides of sliced rolls.
4
Preheat oven to 375°F. Layer eggplant and mozzarella on rolls. Sprinkle with remaining Parmesan. Place sandwiches on a baking sheet. Bake until cheese is melted, about 10 minutes.
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Cookin' xpress!
Cookin' xpress!
To keep the eggplant from absorbing too much oil during the frying stage in step 3, refrigerate the coated slices for 30 minutes before frying.
Great Pairings
Italian Baked Potatoes & Peppers
Stretch your dollar and the capacity of this delicious side dish by adding several sliced carrots, parsnips and turnips. Adding two of each vegetable will allow you to serve 10 instead of 6.
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