Here’s a quick and easy weeknight meal for you! These Roasted Eggplant Subs are a little healthier than the deep-fried version, and way less messy! This Mom Uptown Original Recipe will have you eating dinner in under 30 minutes! Enjoy!
Active Time: 15 minutes
Total Time: 30 minutes
- 1 large Eggplant, unpeeled and cut into 1/4″ slices
- 5 Tbsps Extra Virgin Olive Oil, divided
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Oregano
- 1/4 tsp Red Pepper Flakes
- 1 cup Panko
- 3 cloves Garlic, finely chopped
- 4 Grinder Rolls
- 1/4 cup Basil leaves
- 1 24 oz jar Marinara Sauce
- 1.5 cups shredded Mozzarella Cheese
Preheat oven to 400° F.
Divide eggplant slices across two half-sheet baking pans, not overlapping, and brush both sides with with three Tbsps of the olive oil. Sprinkle with the salt, pepper, oregano, and red pepper flakes. Bake for 10 minutes, flip slices, rotate trays, and cook until tender and slightly golden, about ten more minutes.
Meanwhile, combine panko, garlic, and remaining olive oil in a bowl.
When cooked, remove the eggplant from the oven and switch the oven to broil. Shift all of the eggplant pieces to one pan. Open the four grinder rolls onto the empty pan so they lie flat. Sprinkle each side of the rolls with half of the panko mixture. Broil for about a minute, watching closely, until the breadcrumbs are all nicely toasted. Remove from oven.
Divide the eggplant between the four rolls. Next, divide the marinara sauce evenly overtop. Sprinkle evenly with the basil leaves. Divide the cheese between the four sandwiches. And, lastly, sprinkle the remaining panko mixture overtop. Return to the broiler. Broil, about two minutes, lowering rack if sandwiches are too high, until cheese is melted and breadcrumbs are toasted.
Transfer to plates, fold the sandwiches over, serve immediately and enjoy!!