Eggplant Parmesan Sub Sandwich
To get the best buy for the money, choose firm, smooth-skinned eggplant that are heavy for their size. Those with a rounder, smoother blossom end will have fewer seeds and tend to be less bitter and make for a tastier Eggplant Parmesan Sub Sandwich.
1 1/2 cup vegetable oil
3 eggs, beaten
1/2 tsp salt
1/2 tsp pepper
1 Tbsp water
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese, divided
1 large eggplant, peeled, sliced diagonally
3/4 cup prepared marinara sauce
4 sub rolls
4 slices (about 1 ounce each) mozzarella cheese
Heat oil in a medium skillet to 375 F, or until a bread cube browns in about 1 minute. Combine eggs, salt, pepper and water in a medium shallow bowl; mix well.
Combine bread crumbs and 1/4 cup Parmesan in a shallow dish. Dip eggplant in egg mixture. Dip in crumb mixture to coat.
Add eggplant to skillet. Cook, turning once, until browned all over, about 5 minutes. Drain on a paper-towel-lined plate. Meanwhile, spread marinara sauce over both sides of sliced rolls.
Preheat oven to 375°F. Layer eggplant and mozzarella on rolls. Sprinkle with remaining Parmesan. Place sandwiches on a baking sheet. Bake until cheese is melted, about 10 minutes.
Eggplant Parmesan Sub Sandwich tip: To keep the eggplant from absorbing too much oil during the frying stage in step 3, refrigerate the coated slices for 30 minutes before frying.