Special Eggplant Subs Recipe

Special Eggplant Subs Recipe photo by Taste of Home

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The idea for this unique sandwich was inspired by a light eggplant dish I made for hot summer evenings. I decided to use the golden eggplant slices as a base for sandwiches. My family goes wild for the delicious combination of toppings. -Marie Maffucci, New Rochelle, New York

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Special Eggplant Subs Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 4 Servings

15 30 45

Ingredients

2 eggs
1 cup dry bread crumbs
1 medium eggplant, peeled and sliced 1/4 inch thick
4 submarine sandwich buns (10 inches), split
Leaf lettuce
1 jar (7-1/4 ounces) roasted red peppers, drained and sliced
8 slices part-skim mozzarella cheese
2 medium tomatoes, thinly sliced
1 can (4-1/4 ounces) chopped ripe olives, drained
Italian or vinaigrette salad dressing

Directions

In a shallow bowl, beat the eggs. Place bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet.
Bake at 350° for 30 minutes or until crispy. Cool. On the bottom of each bun, layer with lettuce, eggplant, red peppers, cheese, tomatoes and olives. Drizzle with salad dressing; replace bun tops. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 770 calories, 25 g fat (10 g saturated fat), 150 mg cholesterol, 1,569 mg sodium, 102 g carbohydrate, 8 g fiber, 31 g protein.

Originally published as Special Eggplant Subs in Taste of Home August/September 1999, p39