Eggplant Subs

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 mozzarella cheese
2 medium tomatoes, thinly sliced
1 can (2 1/4 ounces) chopped ripe olives, drained
italian or vinaigrette salad dressing

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. Bake at 350F for 30 minutes or until crispy. Cool. On the bottom of each bun, layer lettuce, eggplant, red peppers, cheese, tomatoes and olives. Sprinkle with salad dressing; replace bun tops.

Yield: 4 servings.

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