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Special Eggplant Subs

Total Time

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


4 servings

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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  • 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.

Nutrition Facts

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

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