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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 cup extra virgin olive oil |
2 garlic cloves, cracked from skins |
2 garlic cloves, minced |
2 medium eggplants |
salt |
fresh ground black pepper |
1/2 red onion, chopped |
1 (28 ounce) can chopped fire-roasted tomatoes (muir glen) |
1 (8 ounce) can tomato sauce |
4 submarine buns |
1 cup fresh basil leaf, thinly sliced |
1/2 cup grated parmigiano-reggiano cheese |
1 lb smoked mozzarella cheese, thinly sliced |
Directions:
1. Preheat oven to 450°; heat a small skillet with olive oil and cracked garlic over medium-low heat.
2. Meanwhile, trim ends off eggplants and remove a sliver off one side, so eggplant sits flat while you slice it.
3. Cut eggplant into 1/2-inch thick slices.
4. Place eggplant slices on cookie sheets; when the garlic sizzles in the oil, use a pastry brush to brush both sides of sliced eggplant with garlic oil.
5. Season eggplant with salt and pepper; roast in oven for 15 minutes until tender, turning once.
6. Meanwhile, place 2 tablespoons of the remaining garlic oil in a medium skillet over medium-high heat; to the hot oil add chopped garlic and red onions.
7. Stir/saute garlic/onions for 2-3 minutes, then add in the tomatoes and tomato sauce; season with salt and pepper.
8. Decrease heat and let sauce thicken.
9. Remove eggplant from oven; place open sub rolls on a broiler pan; preheat broiler.
10. Pile layers of eggplant, roasted tomato sauce, and basil into sub rolls, equally dividing ingredients among the rolls.
11. Top subs with Parmigiano and smoked mozzarella.
12. Place under the broiler to melt cheese; serve hot.
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