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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The idea for this unique sandwich was inspired by a light eggplant dish I made for hot summer evenings. I decided to use the golden eggplant slices as a base for sandwiches. My family goes wild for the delicious combination of toppings. -Marie Maffucci, New Rochelle, New York Ingredients:
2 eggs |
1 cup dry bread crumbs |
1 medium eggplant, peeled and sliced 1/4 inch thick |
4 submarine sandwich buns (10 inches), split |
leaf lettuce |
1 jar (7-1/4 ounces) roasted red peppers, drained and sliced |
8 slices part-skim mozzarella cheese |
2 medium tomatoes, thinly sliced |
1 can (4-1/4 ounces) chopped ripe olives, drained |
italian or vinaigrette salad dressing |
Directions:
1. In a shallow bowl, beat the eggs. Place bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet.
2. Bake at 350° for 30 minutes or until crispy. Cool. On the bottom of each bun, layer with lettuce, eggplant, red peppers, cheese, tomatoes and olives. Drizzle with salad dressing; replace bun tops. Yield: 4 servings.
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