Eggplant (Aubergine) Subs

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“I love eggplant cooked this way. This makes a very nice alternative to a meat sandwich. It will remind you of a tenderloin sandwich. It has a wonderful flavor. Prep time includes 1 hour to soak eggplant, this, according to my mom, takes out the bitterness.”
2160hrs 30mins

Ingredients Nutrition

  • 1 medium eggplant, peeled and sliced 1/4 inch thick
  • 2 eggs or 2 egg substitute, to equal 2 eggs
  • 2 cups crushed saltine crackers
  • 14 cup oil or 14 cup cooking spray
  • 4 submarine sandwich buns
  • 1 leaf lettuce
  • 1 (7 1/4 ounce) jar roasted red peppers, drained and sliced
  • 8 slices mozzarella cheese
  • 2 medium tomatoes
  • 1 (2 1/4 ounce) can olives, sliced and drained
  • Italian dressing


  1. Place the sliced eggplant in salt water, weight down with a plate and soak for at least 1 hour.
  2. Drain well and pat dry.
  3. Dip in egg or egg substitute and roll in cracker crumbs.
  4. Fry in oil til golden or place on a baking sheet sprayed with cooking oil and bake at 350 degrees for 30 minutes, until crispy, turning halfway through.
  5. Remove, drain on paper towel.
  6. On bottom of each bun, layer eggplant, lettuce, peppers, cheese, tomatoes, olives.
  7. Drizzle with italian dressing, replace bun tops.

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