Back to Special Eggplant Subs

Print Options


Card Sizes

Special Eggplant Subs Recipe

Special Eggplant Subs Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling YIELD:4 servings


  • 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 mozzarella cheese
  • 2 medium tomatoes, thinly sliced
  • 1 can (2-1/4 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. Bake at 350° for 30 minutes or until crispy. Cool. On the bottom of each bun, layer lettuce, eggplant, red peppers, cheese, tomatoes and olives. Sprinkle with salad dressing; replace bun tops. Yield: 4 servings.

Nutritional Facts

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

Reviews for Special Eggplant Subs

Sort By :

Average Rating
Reviewed Oct. 9, 2017

"I use this recipe to start eggplant parmigiana instead of making the sandwiches. Tonight I knew I was going to write this review so I noticed some details. For example, I am making a small casserole, so I only needed one egg and about 3/4 cup of bread crumbs. My eggplant weighed 3/4 pound. After the slices bake, I layer the slices with spaghetti sauce and shredded mozzarella. Then I bake about 30 minutes more so everything is heated through and the cheese is melted. Yum!"

Loading Image