Eggplant Parmesan Sub Recipe
Sliced eggplant. breaded and sauteed served on homemade focaccia bread topped with roasted red peppers, Tony's marinara, and melted parmesan and provolone cheeses.
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Ingredients
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Eggplant Parmesan Sub Ingredients
Method
Preparation Directions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds. Sprinkle both sides with salt and let sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
- 3
Cook the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices for about 4-5 minutes on each side until golden brown. Drain on paper towels.
- 4
Assemble the Subs
Preheat the oven to 375°F (190°C). On each slice of focaccia bread, spread a layer of Tony's marinara sauce. Add fried eggplant slices, roasted red peppers, and top with equal parts of Parmesan and provolone cheese.
- 5
Melt the Cheese
Place the assembled sandwiches on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Remove from the oven, let cool slightly, and serve warm.
