Eggplant Parmesan Subs - Rachael Ray Every Day

Eggplant Parmesan Subs

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Eggplant Parmesan Subs
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • Cooking spray
  • 3 large eggs
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 cups bread crumbs
  • 1 cup grated parmesan cheese
  • 2 small eggplants, peeled and sliced lengthwise 1/4 inch thick
  • 2 loaves semolina bread
  • 8 ounces shredded mozzarella cheese
  • 8 ounces muenster cheese, shredded (about 2 cups)
  • 2 cups store-bought tomato sauce

Preparation

Preheat the oven to 425 degrees . Lightly spray a baking sheet with cooking spray. In a shallow bowl, beat the eggs and olive oil. In another shallow bowl, combine the breadcrumbs and 1/2 cup parmesan. Working with 1 slice at a time, dip the eggplant in the egg mixture to coat, then coat with the breadcrumb mixture. Arrange in a single layer on the prepared baking sheet. Bake, turning once, until golden, about 25 minutes.

Position a rack in the upper third of the oven and preheat to 350 degrees . Trim the ends of the semolina loaves and halve lengthwise; scoop out some of the insides and discard. In a medium bowl, combine the mozzarella and muenster. Spread 1/2 cup tomato sauce on each loaf bottom, then sprinkle each with 2 tablespoons parmesan. Top with one-quarter of the baked eggplant and one-quarter of the cheese mixture. Repeat the layering, starting with the tomato sauce. Cover with the loaf tops.

Wrap the subs in heavy-duty foil, place on a baking sheet and bake until heated through, 30 minutes. Let cool for 5 minutes before slicing.