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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I happen to love breaded eggplant, so this dish is right up my alley. Ingredients:
2 eggs |
1 cup dry breadcrumbs |
1 medium eggplant, peeled and sliced 1/4 inch thick |
4 submarine sandwich buns |
1 (7 1/4 ounce) roasted red peppers, drained and sliced |
8 slices mozzarella cheese |
2 medium tomatoes, thinly sliced |
1 (2 1/4 ounce) can ripe olives, sliced and drained |
1 (8 ounce) bottle italian salad dressing |
8 lettuce leaves |
Directions:
1. Preheat oven to 350°F.
2. In a shallow bowl, beat the eggs. Place the bread crumbs in another bowl. Dip eggplant slices into egg and then coat with bread crumbs. Place on a greased baking sheet. Bake for 30 minutes or until crispy. Cool.
3. On the bottom of each bun, layer lettuce, eggplant, red peppers, cheese, tomatoes and olives.
4. Sprinkle with salad dressing and replace tops.
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