Eggplant Parmesan Sub Recipe

Prepare eggplant

Slice the large eggplant into 1/2-inch thick rounds (about 8–10 slices). Lay the slices on a wire rack or a tray lined with paper towels. Sprinkle both sides of each slice lightly with the kosher salt and let sit for 20–30 minutes to draw out moisture and any bitterness. After resting, blot the slices with paper towels to remove released moisture and excess salt.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the 2 large eggs with 2 tablespoons milk until combined. In a third bowl, combine breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Mix well.

Bread the eggplant

Working with one slice at a time: dredge an eggplant slice in flour, shaking off excess; dip into the egg wash, letting excess drip off; press into the breadcrumb mixture, coating both sides and edges. Place breaded slices onto a tray in a single layer.

Fry the slices

Pour about 1/4 to 1/2 inch of olive oil into a large skillet and heat over medium-high until shimmering (around 350°F if using a thermometer). Fry the breaded eggplant in batches, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer fried slices to a paper towel-lined plate to drain. If desired, finish in a 350°F oven for 5 minutes to ensure cooked through and keep warm while assembling.

Preheat oven

Preheat oven to 375°F (190°C). If you finished eggplant in the oven, lower to 375°F after that step.

Prep rolls

Slice the Italian rolls lengthwise, keeping one side attached if you prefer a hinge. Spread about 1/2 tablespoon softened butter or brush a little olive oil on cut sides of each roll.

Toast rolls

Place rolls cut-side up on a baking sheet and toast in the oven for 5–7 minutes until lightly golden. This prevents sogginess when adding sauce.

Assemble subs

Spoon about 2 to 3 tablespoons of marinara sauce onto each bottom half of the toasted rolls (adjust to taste). Arrange 2–3 fried eggplant slices on top of the sauce for each sandwich, depending on roll length. Spoon another 1–2 tablespoons marinara over the eggplant. Sprinkle about 1/2 cup shredded mozzarella over each sandwich (divide the 2 cups among 4 rolls). Add 2 fresh basil leaves per sandwich, if using, and a pinch of red pepper flakes to each for a little heat.

Bake to melt cheese

Place assembled sandwiches on the baking sheet and bake in the preheated 375°F oven for 6–10 minutes, until the mozzarella is melted and bubbly and the sandwiches are heated through. Remove from oven.

Finish and serve

If desired, sprinkle each sandwich with extra grated Parmesan and chopped parsley. Close the roll, press gently, slice in half, and serve hot.

For a finishing touch, add extra Parmesan and parsley immediately after baking, and serve with extra marinara on the side for dipping.