Eggplant (Aubergine) Subs |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a unique sandwich-it's great for a hot summer evening. 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:
1. In a shallow bowl, beat the eggs.
2. Place the bread crumbs in another bowl.
3. Dip the eggplant slices into egg, then coat with the crumbs.
4. Place on a greased baking sheet and bake at 350F for 30 minutes or until crispy, cool.
5. On the bottom of each sub roll, layer the lettuce, eggplant, red peppers, cheese, tomatoes, and olives.
6. Sprinkle with the salad dressing and top with top half of sub roll.
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