Eggplant Parmesan Subs
If eggplant parmesan, and a meatball sub had a love child, it would be this sandwich. Looking for a cozy, comforting vegetarian main? Look no further, this eggplant parmesan sub will satisfy all of your healthy comfort food cravings as the temperatures drop.
Prepare the eggplant, giving it time to sit after being salted to reduce the bitterness and amount of liquid in the vegetable. Next simply dip the eggplant in an egg wash and then coat in a breadcrumb and parmesan mixture. Fry until eggplant is browned and crispy. Next prep your subs by topping a whole wheat hoagie roll with eggplant, marinara sauce, and mozzarella cheese. Broil on low until the cheese is melty. Serve open faced, or with both halves of your bread with extra marinara just in case you want to dip!
Kitchen Tip!
Is there a reason that you do not like eggplant? Is it perhaps the taste, or texture? Follow these easy prep step to help decrease bitterness and help with the texture to make this nightshade vegetable appealing in any dish!
Eggplant can tend to be quite bitter in taste and this can turn some people off. One way to reduce the bitterness is to salt cut eggplant and let sit for 30 minutes. Doing this step allows the mild, slightly sweet taste of eggplant to really shine! This step will also help to pull some of the water out of the vegetable so it is firm and allows breading to crisp up nicely when making dishes such as eggplant parmesan.
Health Benefit!
Eggplants are high in fiber, so including them in your sandwiches can contribute to feelings of fullness. In addition, fiber has many health benefits including reducing our risk of developing conditions such as heart disease, diabetes, diverticulosis, constipation, and colon cancer. Most individuals living in the United States do not eat enough fiber, so give these eggplant parmesan subs a shot for a meatless Monday meal for a healthy and comforting meal!
Eggplant Parmesan Sub
Ingredients
- 1 medium eggplant
- Salt
- 2 eggs
- 3/4 cup panko bread crumbs
- 3/4 cup finely shredded parmesan cheese
- 1/2 teaspoon black pepper
- pinch salt
- 2 Tablespoons olive oil
- 4 whole wheat hoagie rolls
- 2 cups marinara sauce, store-bought or homemade
- 16oz fresh mozzarella cheese
Instructions
- Slice eggplant into approximately 1/2 inch slices.
- Line a baking sheet with paper towels. Heavily salt each side of the slice eggplant and let sit in the baking sheet for 30 minutes. This will help draw out some of the liquid and bitterness of the eggplant. After 30 minutes, wipe salt off with another paper towel.
- Thinly slice fresh mozzarella and place on a plate lined with paper towels. Cover with paper towels and place another plate or heavy object on top to help press some of the water out of the cheese.
- In a small bowl, add eggs and scramble with a fork or a whisk. In another shallow bowl, add bread crumbs, parmesan, salt and pepper.
- Dip eggplant first in the egg wash, flipping to coat both sides. Then using a fork, transfer to the bowl with the bread crumb mixture flipping to completely coat eggplant slice. Place breaded eggplant on a plate.
- Heat a skillet over medium heat and add oil. Once hot, arrange first batch of eggplant slices in the pan so they do not overlap. Cook for 3-4 minutes or until bottom is nice and browned, then flip and cook on the remaining side for 3-4 minutes. You may need to add more oil when you flip eggplant and between batches if pan seems dry. Remove to a paper towel lined plate. Repeat with remaining eggplant.
- Prep the sandwiches by slicing hoagie rolls. Place on a baking sheet cut side up, and broil on low for 3 minutes or until they just barely start to toast .
- Remove from oven. Top half of each roll with eggplant. Spoon a good amount of marinara sauce over eggplant. Lastly, top marinara sauce with mozzarella slices. Repeat with all four hoagie rolls.
- Place back in the oven set on low broil until the cheese starts to melt and toast slightly. You may need a fork and knife to help you eat this sandwich, and lots of napkins!
