Ingredients

The following ingredients have 4 Servings
  • 2 eggplant (about 3/4 pound each)
  • 3 teaspoons salt (divided)
  • 1/4 cup plus 2 tablespoons olive or canola oil (divided)
  • 1/4 cup diced onion
  • 1 1/2 cups diced tomato
  • 1/2 tablespoons finely chopped basil
  • 1/2 teaspoon ground black pepper
  • 2 eggs
  • 1 cup breadcrumbs
  • 1/2 cup shredded parmesan
  • 4 ounces sliced mozzarella or 1 cup shredded
  • 4 hoagie rolls or small baguettes (sliced open lengthwise)

Instruction

  • Slice eggplant into 1/2 inch rounds. Sprinkle cut sides with 2 teaspoons salt and place in a colander set in the sink or over a bowl to drain.
  • Meanwhile, heat 1 tablespoon olive oil in a small saucepan over medium. Add onions and sauté until soft and translucent. Add tomatoes and cook about 5 minutes, until tomatoes have broken down.
  • Stir in chopped basil, 1 teaspoon salt, and pepper. Reduce heat to medium low and let simmer, creating a chunky sauce.
  • Rinse salt off eggplant and pat dry with a towel.
  • Whisk eggs in a shallow bowl. Stir together breadcrumbs and parmesan in another shallow bowl.
  • Heat 1/4 cup olive oil in a sauté pan over medium until oil shimmers.
  • Dip eggplant slices in egg, letting excess drip, and then dip into breadcrumb mixture. Turn to coat.
  • Place slices in hot oil and fry until golden on both sides, approximately 3-4 minutes per side. Set aside to a paper-towel lined plate to drain while you finish the remaining slices.
  • To assemble, spread 1 spoonful of tomato sauce on the bottom of each hoagie bun. Lay eggplant slices on top, then add more tomato sauce as desired. Top each with 1 ounce (or ¼ cup shredded) mozzarella.
  • If desired, place sandwiches on a baking sheet and cook under the broiler for a few minutes to melt mozzarella and crisp the bread.