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Eggplant Parmigiana Sub Recipe

Italian-American · Main course · 45 min total

A hearty vegetarian sub featuring crispy breaded eggplant, rich marinara sauce, and melted mozzarella and Parmesan, baked to perfection.

Ingredients

• 1 large eggplant (about 1 lb), sliced into 1/2-inch rounds
• 1 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup marinara sauce
• 8 slices fresh mozzarella cheese
• 4 hoagie rolls, split lengthwise
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

Instructions

1. Place eggplant slices in a colander, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Set up a breading station: flour in a shallow dish, beaten eggs in another, and combine breadcrumbs, Parmesan, oregano, garlic powder, and black pepper in a third dish.
4. Dip each eggplant slice first in flour, then in egg, then in breadcrumb mixture, pressing to adhere. Place on prepared baking sheet.
5. Bake eggplant slices for 10 minutes, flip, and bake another 10 minutes until golden and crispy.
6. Reduce oven temperature to 375°F (190°C). Open hoagie rolls and place on a baking sheet. Spread a tablespoon of marinara on each roll bottom.
7. Layer 3-4 eggplant slices on each roll bottom, top with 2 slices mozzarella, and spoon remaining marinara over cheese.
8. Bake subs for 5-7 minutes until cheese is melted and rolls are toasted. Garnish with fresh basil if desired. Serve hot.

Tips

• For extra crispiness, use panko breadcrumbs instead of regular.
• To make ahead, prepare eggplant slices and refrigerate; assemble and bake just before serving.
• Substitute provolone or fontina for mozzarella for a different flavor.

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