Eggplant Parmesan Sub Sandwich Recipe

This Eggplant Parmesan Sub Sandwich is a delicious and satisfying lunch option that both vegans and meat-eaters can enjoy. Packed with flavor and wholesome ingredients, this sandwich is sure to become a favorite. Whether you’re looking for a meatless meal option or simply want to try something new, this recipe is worth a try.

Ingredients

For the eggplant:

• 1 large eggplant (about 1 pound or 450g)
• 1 cup (120g) breadcrumbs
• 1/4 cup (30g) grated Parmesan cheese (for vegan option, use nutritional yeast)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 2 eggs (for vegan option, use flax eggs)
• Olive oil for frying

For the sandwich:

• 4 sub rolls or baguette slices
• 1 cup (240g) marinara sauce
• 1 cup (115g) shredded mozzarella cheese (for vegan option, use vegan mozzarella)
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the eggplant into 1/2-inch (1.3cm) rounds. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, salt, garlic powder, dried basil, and black pepper.
3. In another dish, whisk the eggs until well beaten.
4. Dip each eggplant slice into the beaten egg, allowing any excess to drip off, then coat it in the breadcrumb mixture. Place the coated slices on the prepared baking sheet.
5. Bake the eggplant slices in the preheated oven for about 15-20 minutes, or until they are golden brown and crispy.
6. While the eggplant is baking, heat some olive oil in a large skillet over medium-high heat. Fry the breaded eggplant in batches until both sides are golden brown and crispy, about 2-3 minutes per side. Transfer the cooked eggplant to a paper towel-lined plate to drain excess oil.
7. Slice the sub rolls or baguette slices lengthwise. Place them on a baking sheet, cut side up, and spread marinara sauce on both sides of the rolls.
8. Place a few cooked eggplant slices on the bottom half of each roll, then sprinkle shredded mozzarella cheese on top. Place the baking sheet in the oven and broil for about 3-5 minutes, or until the cheese is melted and bubbly.
9. Remove the baking sheet from the oven and garnish the sandwiches with fresh basil leaves.
10. Serve the Eggplant Parmesan Sub Sandwiches hot and enjoy!

Notes/Tips

• To make flax eggs, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes to thicken before using it as an egg substitute.
• For a gluten-free option, use gluten-free breadcrumbs or ground almonds instead of regular breadcrumbs.
• Feel free to customize your sandwich by adding other toppings such as sautéed onions, mushrooms, or bell peppers.
• Leftover cooked eggplant can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or toaster oven for a few minutes before assembling the sandwich.

Conclusion

This Eggplant Parmesan Sub Sandwich is a fantastic option for a satisfying and flavorful lunch. With its crispy breaded eggplant, gooey mozzarella cheese, and tangy marinara sauce, this sandwich is sure to become a favorite. And with its versatility, it can be enjoyed by both meat-eaters and vegans alike. So why not give this recipe a try and add some excitement to your lunchtime routine?

FAQ

Can I make this recipe vegan-friendly?

Absolutely! To make this recipe vegan-friendly, use nutritional yeast instead of grated Parmesan cheese, flax eggs instead of regular eggs, and vegan mozzarella cheese.

Can I use a different cheese?

Certainly! If you prefer a different type of cheese, feel free to substitute it for the mozzarella. Provolone or cheddar cheese would work well in this sandwich.

Can I bake the eggplant instead of frying it?

Yes, you can absolutely bake the breaded eggplant instead of frying it. Simply follow the baking instructions in step 5 and skip the frying step.

Can I freeze the cooked eggplant slices for later?

Yes, you can freeze the cooked eggplant slices. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, bake them in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until heated through.