Eggplant Subs

I ran across this recipe in my new issue of Better Homes & Garden magazine. It was under a quick and easy weeknight meal. It certainly lived up to that label. You can see the recipe online here or continue reading. Patrick's biggest comment was he wished the eggplant parmesan had been fried. The eggplant was a little soft after the baking.

Eggplant Heros
1 medium eggplant, peeled
1 cup bottled marinara sauce
1 cup seasoned croutons, crushed > I used italian bread crumbs
1/3 cup shredded Parmesan cheese
4 hero or hoagie buns, split
Fresh basil leaves (optional) > I used pesto

1. Preheat oven to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray. Cut eggplant in 1/4-inch-thick slices.
2. Place marinara sauce in a shallow dish. In a second shallow dish add bread crumbs and half the cheese. Dip eggplant in marinara then crouton mixture; press to coat. Place eggplant on prepared baking sheet. Lightly coat with cooking spray. Bake 15 minutes or until breading is browned and eggplant is tender. Remove from oven.
Before the oven. 
3. On baking sheet, toast buns for 2 minutes or until lightly toasted. Meanwhile, transfer remaining marinara to small microwave-safe bowl; heat for 30 seconds. Place eggplant on toasted buns, top with marinara and cheese. Sprinkle with basil leaves or spread pesto on bun. Makes 4 servings.

 Served with a side salad topped with tomatoes, almonds, and a creamy balsamic dressing.

No comments:

Post a Comment