Baked Sesame Eggplant Subs With Fire Roasted Tomato And Red Pepper Sauce Recipes

ROASTED EGGPLANT SALAD WITH SOY, SESAME AND CHARRED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
• Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
• Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.

ROASTED EGGPLANT AND TOMATO SUBS

Steps:

• Preheat the oven to 425 degrees F.
• In a small pot, heat about 1/2 cup of the extra-virgin olive oil with the crushed garlic, rosemary sprigs, and red pepper flakes. Let the oil infuse over low heat for a couple minutes.
• Meanwhile, arrange cooling racks over 2 rimmed baking sheets. Trim the tops and bottoms of the eggplants and thinly slice the eggplants and the tomatoes. Brush the eggplant with seasoned oil, using a pastry brush, and arrange the slices on 1 of the racks. Arrange the sliced tomatoes on the other rack and season both the eggplant and tomatoes with salt and pepper, to taste. Roast until the eggplant is tender and slightly shriveled up, about 15 minutes.
• While the eggplant and tomatoes roast, add the basil, parsley, nuts, Parmigiano, and salt and pepper, to taste, in a food processor and pulse until finely chopped. With the processor running, stream in about 1/4 cup of extra-virgin olive oil to form a thick pesto. Arrange about 1/2 cup of arugula leaves on each sub roll bottom. Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes. Spread some pesto on the roll tops and set in place. Cut the subs in half and serve.

ROASTED EGGPLANT SUBS

Steps:

• Preheat oven to 350 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
• Drizzle eggplant with olive oil and sprinkle with salt and pepper.
• Place eggplant and red onion in bag. Close bag with tie (found inside package). Cut six 1/2 -inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Roast about 20 minutes or until vegetables are tender.
• Line a baking sheet with Reynolds® Parchment Paper. Place rolls on the prepared baking sheet with cut sides up. In a small bowl, mix feta and cream cheese together. Spread cheese mixture on cut sides of roll tops. Bake in the oven for the last 5 minutes of roasting.
• Remove rolls and eggplant from oven. To serve, carefully cut open top of oven bag. Remember: Always support bag with pan. Place eggplant and onion on roll bottoms. Top with red peppers and romaine. Close sandwiches with the cheese-topped halves.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

GRILLED EGGPLANT WITH RED PEPPER SAUCE

Steps:

• Slice the eggplant in pieces a half an inch thick. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
• Meanwhile, make the red pepper sauce. Soften the onion in 1 tablespoon olive oil. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft. Remove the herb bouquet and puree the peppers in a food processor until smooth. Cool to room temperature and correct seasoning.
• Preheat coals. Brush the eggplant slices with remaining olive oil and grill until charred. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices. Sprinkle with basil and serve.

BAKED SESAME EGGPLANT SUBS WITH FIRE-ROASTED TOMATO AND RED PEPPER SAUCE

Steps:

• Preheat the oven to 400°F. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the EVOO.
• Dust the eggplant slices in the flour, then dip in the eggs and press into the breadcrumb mixture. Arrange the eggplant on a large nonstick cookie sheet and bake in the center of the oven until deep golden all over, 15 to 17 minutes.
• While the eggplant cooks, in a medium sauce pot over medium heat, sauté the garlic in the remaining 2 tablespoons of EVOO. Puree the roasted peppers in a food processor. Add the peppers and tomatoes to the garlic, season with salt and pepper, and heat through.
• Turn the oven from bake to broil. Fill the sub rolls with sauce, breaded sesame eggplant, and smoked mozzarella, then place the subs under the broiler. Brown the cheese until it bubbles, then serve up the subs nice and hot.