Eggplant (Aubergine) Subs
"This is a unique sandwich--it's great for a hot summer evening."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 eggs
- 1 cup dry breadcrumbs
- 1 medium eggplant, peeled and sliced 1/4-inch thick
- 4 submarine sandwich bread, split (10 inchs)
- 1 leaf lettuce
- 1 (7 1/4 ounce) jar roasted red peppers, drained and sliced
- 8 slices mozzarella cheese
- 2 medium tomatoes, thinly sliced
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- Italian salad dressing
directions
- In a shallow bowl, beat the eggs.
- Place the bread crumbs in another bowl.
- Dip the eggplant slices into egg, then coat with the crumbs.
- Place on a greased baking sheet and bake at 350F for 30 minutes or until crispy, cool.
- On the bottom of each sub roll, layer the lettuce, eggplant, red peppers, cheese, tomatoes, and olives.
- Sprinkle with the salad dressing and top with top half of sub roll.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
