Roasted Eggplant Subs Recipes

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CLASSIC ITALIAN SUB WITH ROASTED EGGPLANT



Classic Italian Sub with Roasted Eggplant image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

1/2 eggplant, thinly sliced into 1/4-inch slices
Homemade Italian Dressing, recipe follows
4 crusty hoagie rolls, cut in half lengthwise
8 ounces fresh mozzarella, cut into thin slices
1 pound genoa salami, thinly sliced
8 ounces hot capicola, thinly sliced
8 ounces prosciutto, thinly sliced
1 pound mortadella, thinly sliced
1/4 head iceberg lettuce, shredded
1 medium yellow tomato, cut into 1/4-inch slices
1/2 teaspoon Dijon mustard
1 tablespoon sugar
1/4 cup red wine vinegar
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 clove garlic, minced
1/4 shallot, chopped
1/2 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
  • Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima.
  • Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.

THE BEST FRIED-EGGPLANT SANDWICH



The Best Fried-Eggplant Sandwich image

In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.

Provided by Sam Sifton

Categories     sandwiches

Time 1h

Yield Serves 4

Number Of Ingredients 10

2 smallish Italian eggplants, roughly 1 1/2 pounds total
2 tablespoons kosher salt
1 cup extra-virgin olive oil
4 large eggs
2 tablespoons grated Parmesan cheese
4 hero rolls
2 to 3 tablespoons mayonnaise
8 ounces fresh mozzarella cheese, cut into thin slices
8 ounces sliced cooked roast beef (optional)
1 cup hot cherry peppers, or to taste, sliced

Steps:

  • Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
  • Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
  • In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
  • Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
  • Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams

ROASTED EGGPLANT AND PICKLED BEET SANDWICHES



Roasted Eggplant and Pickled Beet Sandwiches image

Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright.

Categories     Sandwich     Olive     Roast     Feta     Eggplant     Beet     Paprika     Bon Appétit     Sandwich Theory     Picnic

Yield Makes 4 servings

Number Of Ingredients 19

Roasted eggplant and garlic mayo:
1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds
1/4 cup olive oil
1/4 teaspoon smoked paprika
Kosher salt, ground pepper
0 freshly ground black pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar
Beet salad and assembly:
4 scallions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
1/2 cup chopped pickled beets
1/4 cup chopped pitted oil-cured olives
2 tablespoons drained capers
1 tablespoon olive oil
4 6x4" pieces focaccia, split
6 ounces feta, thinly sliced or crumbled
Ingredient info: Smoked paprika is available at most supermarkets.

Steps:

  • For roasted eggplant and garlic mayo:
  • Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
  • Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
  • For beet salad and assembly:
  • Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
  • Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
  • DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

SUPER EGGPLANT SUBS



Super Eggplant Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 37m

Yield 4 super submarine sandwiches

Number Of Ingredients 11

1 cup extra-virgin olive oil, eyeball it
2 large cloves cracked garlic, 2 cloves chopped garlic
2 medium eggplant, firm
Coarse salt and black pepper
1/2 red onion, chopped
1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
1 small (8-ounce) can tomato sauce
4 sub rolls, split
1 cup fresh basil leaves, thinly sliced or torn
1/2 cup grated Parmigiano-Reggiano
1 pound smoked mozzarella, thinly sliced

Steps:

  • Preheat oven to 450 degrees F.
  • Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.
  • Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.
  • Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

ROASTED EGGPLANT SANDWICHES



Roasted Eggplant Sandwiches image

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.

Provided by Brittney Tun

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil, or as needed
1 small eggplant, halved lengthwise and sliced
2 (6 inch) whole-grain sandwich rolls, split
¼ cup Greek yogurt
1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
2 cloves garlic, minced
1 Roma (plum) tomato, sliced
¼ cup chopped fresh basil leaves

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
  • Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
  • Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
  • Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g

ROASTED EGGPLANT AND TOMATO SANDWICHES



Roasted Eggplant and Tomato Sandwiches image

When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Number Of Ingredients 7

1 medium eggplant, sliced into 1-inch-thick rounds
Coarse salt and ground pepper
5 tablespoons olive oil, divided
1 pint cherry tomatoes
1/4 cup capers
6 ciabatta rolls, split and toasted
Grated Parmesan or ricotta, for serving

Steps:

  • Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
  • Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
  • Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.

Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g

SPECIAL EGGPLANT SUBS



Special Eggplant Subs image

The idea for this unique sandwich was inspired by a light eggplant dish I made for hot summer evenings. I decided to use the golden eggplant slices as a base for sandwiches. My family goes wild for the delicious combination of toppings. -Marie Maffucci, New Rochelle, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 770 calories, Fat 25g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 1569mg sodium, Carbohydrate 102g carbohydrate (14g sugars, Fiber 8g fiber), Protein 31g protein.

ROASTED VEGGIE SANDWICHES



Roasted Veggie Sandwiches image

Looking for a delicious way to use a variety of veggies? Our Test Kitchen home economists recommend tucking your garden harvest into this hearty sandwich. The pleasant flavor of eggplant, red pepper, onion, zucchini and yellow summer squash is enhanced by a creamy basil yogurt spread. The bright blend of colors is sure to perk appetites, too!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 cup minced fresh basil or 1 tablespoon dried basil
1 small eggplant, peeled and sliced lengthwise
1 medium sweet red pepper, sliced
1 small red onion, sliced and separated into rings
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
BASIL YOGURT SPREAD:
1/4 cup fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon lemon juice
4 French rolls, split and warmed

Steps:

  • In a large bowl, combine the vinegar, oil and basil. Add the eggplant, red pepper, onion, zucchini and yellow squash; toss to coat. Place vegetables in a single layer in a large roasting pan. Roast, uncovered, at 450° for 20-30 minutes or until tender, stirring occasionally., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, basil and lemon juice. Hollow out rolls if necessary. Serve roasted vegetables on rolls with yogurt spread.

Nutrition Facts :

GRILLED EGGPLANT SANDWICH



Grilled Eggplant Sandwich image

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
  • Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g

ROASTED EGGPLANT SUBS



Roasted Eggplant Subs image

These easy sandwiches are perfect for quick weeknight dinners--especially meatless Mondays!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 35m

Yield 4

Number Of Ingredients 13

1 Reynolds® Oven Bag, large size
Reynolds® Parchment Paper
1 tablespoon all-purpose flour
1 (1 pound) eggplant, quartered and sliced 1/4 inch thick
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 medium red onion, thinly sliced
4 whole wheat Italian-style rolls, split
4 ounces reduced-fat feta cheese, crumbled
2 ounces reduced-fat cream cheese
½ cup sliced roasted red pepper
1 cup baby romaine lettuce or mixed greens

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.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 49.4 g, Cholesterol 18 mg, Fat 13.9 g, Fiber 5.7 g, Protein 16.5 g, SaturatedFat 6.7 g, Sodium 1146.3 mg, Sugar 7.5 g

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ROASTED EGGPLANT - SPEND WITH PENNIES
2019-06-29 Instructions. Cut eggplant in half lengthwise. Cut each half into into 4-6 wedges. Sprinkle wedges with salt and let sit 30-45 minutes. Preheat oven to 400°F. Quickly rinse the eggplant and dab dry with paper towels. Place on a baking sheet and brush with olive oil. Season with salt, pepper and seasonings. Roast 25-30 minutes or until golden.
From spendwithpennies.com


GARLIC-ROASTED VEGETABLE SUB RECIPE - MYGOURMETCONNECTION
2015-02-28 Preheat the oven to 400°F and line 2 large baking sheets with parchment. Place the eggplant cubes in a large bowl, drizzle with 1-1/2 tablespoons of olive oil, season with salt and pepper and toss to combine. Spread the cubes on one of the prepared baking sheets and set aside. Add the red and green bell peppers, tomato slices, onion rings and ...
From mygourmetconnection.com


ROASTED EGGPLANT AND TOMATO SUBS | RECIPE | FOOD NETWORK …
Sep 13, 2014 - Get Roasted Eggplant and Tomato Subs Recipe from Food Network. Sep 13, 2014 - Get Roasted Eggplant and Tomato Subs Recipe from Food Network. Sep 13, 2014 - Get Roasted Eggplant and Tomato Subs Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


PERFECT ROASTED EGGPLANT (30 MINUTES!) - MINIMALIST BAKER RECIPES
2021-08-09 Instructions. Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper. Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more.
From minimalistbaker.com


EGGPLANT PARMESAN SANDWICH - BEST EGGPLANT RECIPE!
2019-01-10 Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water.
From fifteenspatulas.com


EGGPLANT SANDWICHES RECIPE - MOMSDISH
2022-01-01 Instructions. Slice the eggplant into 1-inch slices. Assemble them in a single layer on a baking sheet and season them with salt and a drizzle of olive oil. Bake at 415°F for about 15 minutes or until golden brown. Allow the eggplant to cool at room temperature. Press the garlic into the mayonnaise and stir to combine.
From momsdish.com


MUFFULETTA SANDWICH WITH GRILLED EGGPLANT | FEASTING AT HOME
2017-07-25 Spread the bottom with half the pesto. Build the sandwich on a cutting board if possible. Top with eggplant ( salt it now, if needed), roasted peppers, fresh mozzarella, olive tapenade (I used about 3/4) and arugula. Spread the top layer of bread with remaining pesto and place it on top. Press down gently.
From feastingathome.com


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