Special Eggplant Subs Recipe

5 1
Special Eggplant Subs Recipe
Special Eggplant Subs Recipe photo by Taste of Home
Publisher Photo

Special Eggplant Subs Recipe

Be the first to add a review
5 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

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

Nutritional Facts

1 each: 770 calories, 25g fat (10g saturated fat), 150mg cholesterol, 1569mg sodium, 102g carbohydrate (14g sugars, 8g fiber), 31g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Special Eggplant Subs in Taste of Home August/September 1999, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpecial Eggplant Subs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review