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Special Eggplant Subs

 Special Eggplant Subs
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
4 ServingsPrep: 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.
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.