Eggplant Parmesan Sub Sandwich

Eggplant Parmesan Sub Sandwich Recipe

Eggplant Parmesan Sub Sandwich Recipe

If you’re looking for a delicious and satisfying lunch option, look no further than this Eggplant Parmesan Sub Sandwich! Whether you’re a vegan or a meat-eater, this sandwich is packed with flavor and will leave you wanting more. With crispy breaded eggplant, rich marinara sauce, and gooey melted cheese, it’s a sandwich that will satisfy even the biggest appetites.

Ingredients

For the breaded eggplant:

  • 1 large eggplant
  • 1 cup (120g) all-purpose flour
  • 2 cups (200g) breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Vegetable oil, for frying

For the marinara sauce:

  • 2 cups (500g) marinara sauce

For the sandwich:

  • 4 sub rolls
  • 1 cup (100g) shredded mozzarella cheese
  • Fresh basil leaves, for garnish

Directions

  1. Preheat your oven to 400°F (200°C).

  2. Start by preparing the breaded eggplant. Peel and slice the eggplant into 1/2-inch thick rounds. In separate bowls, place the flour and breadcrumbs.

  3. In a small mixing bowl, combine the salt, black pepper, dried oregano, dried basil, garlic powder, and paprika. Mix well.

  4. Dip each eggplant slice into the flour, making sure it’s fully coated, then dip it into the breadcrumbs, pressing gently to make sure the breadcrumbs adhere to the eggplant. Repeat with all the eggplant slices.

  5. In a large skillet, heat vegetable oil over medium heat. Fry the breaded eggplant slices for about 2-3 minutes on each side or until golden brown. Remove and place on a paper towel-lined plate to remove any excess oil.

  6. In a small saucepan, heat the marinara sauce over low heat until warmed through.

  7. Slice the sub rolls in half and place them on a baking sheet. Toast in the oven for about 5 minutes or until slightly crispy.

  8. Remove the rolls from the oven and spread a layer of marinara sauce on the bottom half of each roll. Place a few slices of the breaded eggplant on top, then sprinkle with shredded mozzarella cheese.

  9. Place the sub rolls back into the oven and broil for about 3-4 minutes or until the cheese is melted and bubbly.

  10. Remove from the oven, top with fresh basil leaves, and cover with the top half of the sub roll.

Notes/Tips

  • You can customize this recipe by adding other toppings such as sliced tomatoes, fresh spinach, or roasted red peppers.
  • If you prefer a spicier sandwich, you can add some crushed red pepper flakes to the marinara sauce.
  • If you’re vegan, you can substitute the mozzarella cheese with a vegan alternative or omit it altogether.

Conclusion

This Eggplant Parmesan Sub Sandwich is a delicious and satisfying meal that can be enjoyed by both vegans and meat-eaters. With crispy breaded eggplant, rich marinara sauce, and gooey melted cheese, it’s a mouthwatering combination that will leave you wanting seconds. Whether you’re looking for a lunch option or a quick dinner, this sandwich is sure to become a favorite in your household. Give it a try and enjoy the flavors of eggplant parmesan in a portable and delicious sub sandwich.

FAQ

Can I make this sandwich ahead of time?

While it’s best to enjoy this sandwich fresh, you can prepare the breaded eggplant and marinara sauce ahead of time. Store them separately in airtight containers in the refrigerator and assemble the sandwich just before serving.

Can I bake the breaded eggplant instead of frying it?

Yes, you can bake the breaded eggplant slices in a preheated 400°F (200°C) oven for about 20-25 minutes or until golden brown. Make sure to flip them halfway through baking for even crispness.

Can I use a different type of cheese?

Absolutely! While mozzarella cheese is traditionally used in eggplant parmesan, you can experiment with other cheeses such as provolone, cheddar, or even a mix of different cheeses to suit your taste preferences.

Can I use gluten-free breadcrumbs and flour?

Yes, if you have a gluten intolerance or allergy, you can use gluten-free breadcrumbs and flour in this recipe. Just make sure they are labeled as such to avoid any cross-contamination.

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