Eggplant Parmesan Subs Recipe

Eggplant: A large vegetable sliced into rounds that becomes crispy and tender when baked.

Breadcrumbs: Used to coat the eggplant slices and give them a crunchy texture.

Parmesan cheese: A hard, salty cheese that adds a sharp flavor to the breadcrumb coating.

Eggs: Beaten eggs help the breadcrumbs stick to the eggplant slices.

Marinara sauce: A tomato-based sauce that adds moisture and rich flavor to the subs.

Mozzarella cheese: A soft, melty cheese that tops the sandwich for gooey goodness.

Sub rolls: Long sandwich rolls that hold all the ingredients together.

One of the most important steps in this Eggplant Parmesan Subs Recipe is getting the eggplant slices coated just right before baking. Here’s how to do it so your eggplant comes out crispy and full of flavor:

1. First, beat your eggs in a bowl until they’re smooth and a little frothy.
2. Dip each eggplant slice into the beaten eggs, making sure it’s completely covered. This helps the next layer stick.
3. Next, mix your breadcrumbs and grated parmesan cheese in another bowl.
4. Press each eggplant slice into the breadcrumb and cheese mix, coating both sides well. Don’t be shy—this coating is what makes the outside crispy and tasty.
5. Place the coated slices on a baking sheet so they don’t touch each other. This helps them bake evenly.

Doing this step carefully means your eggplant won’t be soggy or fall apart when you bake it. The egg acts like glue, and the breadcrumbs with parmesan create a crunchy, cheesy crust that’s just perfect.

When I first tried this, I didn’t press the breadcrumbs on firmly enough, and some of the coating fell off in the oven. Now, I make sure to really press it on, and it makes a big difference. Also, if you want to save time, you can mix the breadcrumbs and parmesan ahead of time so you’re ready to go when you start dipping. It’s a little trick that makes the whole process smoother and more fun!

• large eggplant - Substitute with zucchini: Zucchini has a similar texture and can be sliced into rounds, making it a good alternative for layering in the sub.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar crunch to traditional breadcrumbs.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a suitable replacement for Parmesan.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mixing flaxseed meal with water creates a gel-like consistency that can act as a binder, similar to eggs.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar tomato base with added basil for extra flavor, making it a good alternative.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild flavor, making it a suitable replacement for mozzarella.

• split sub rolls - Substitute with whole wheat rolls: Whole wheat rolls offer a healthier alternative with a similar texture and structure for holding the ingredients.

• Allow the eggplant slices to cool completely after baking. This prevents condensation, which can make them soggy.
• If you plan to store the subs for a short period, wrap each assembled sub individually in aluminum foil. This helps maintain their shape and prevents them from drying out.
• For longer storage, place the wrapped subs in a resealable plastic bag or an airtight container. This provides an extra layer of protection against freezer burn.
• Label the container or bag with the date to keep track of freshness. Eggplant Parmesan Subs can be stored in the refrigerator for up to 3 days.
• To freeze, place the cooled, wrapped subs on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the subs to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 2 months.
• When ready to enjoy, thaw the subs in the refrigerator overnight. This ensures even thawing and prevents the bread from becoming too soggy.
• Reheat the subs in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the mozzarella cheese is melted and bubbly. This brings back the crispy texture of the eggplant slices.
• For a quicker option, you can reheat the subs in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, or until heated through. This helps retain moisture and prevents the bread from becoming too hard.
• Serve the reheated subs immediately for the best taste and texture. Enjoy the delicious combination of crispy eggplant, marinara sauce, and melted mozzarella cheese in every bite.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each sub in aluminum foil to keep the bread from drying out. Place the wrapped subs on a baking sheet and bake for about 15-20 minutes, or until the eggplant is heated through and the cheese is melted and bubbly.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the subs directly on the toaster oven rack or a small baking sheet. Heat for 10-15 minutes, checking occasionally to ensure the bread doesn't burn. The subs are ready when the cheese is melted and the eggplant is hot.

• Microwave Method: Place the subs on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. If the cheese isn't fully melted, continue heating in 30-second intervals until hot.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the subs in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method helps keep the bread crispy while warming the eggplant and cheese.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the subs in the air fryer basket, ensuring they are not overcrowded. Heat for 5-7 minutes, checking halfway through. The subs are ready when the cheese is melted and the eggplant is hot.

• Oven: Used to bake the eggplant slices and melt the cheese on the assembled subs.

• Baking sheet: Provides a flat surface for baking the coated eggplant slices and the assembled subs.

• Mixing bowl: Used to hold the beaten eggs for dipping the eggplant slices.

• Small saucepan: Used to warm the marinara sauce.

• Knife: Essential for slicing the eggplant into rounds.

• Cutting board: Provides a safe surface for slicing the eggplant.

• Tongs: Useful for dipping the eggplant slices into the beaten eggs and then into the breadcrumb mixture.

• Measuring cups: Used to measure out the breadcrumbs, parmesan cheese, and marinara sauce.

• Grater: Used to grate the parmesan cheese if it's not pre-grated.

• Spatula: Helps to transfer the baked eggplant slices onto the sub rolls.

• Serving plate: For serving the hot and delicious eggplant parmesan subs.

Prepare ingredients in advance: Slice the eggplant and mix the breadcrumbs with parmesan cheese the night before to save time.

Use pre-made marinara sauce: Opt for a high-quality store-bought marinara sauce to cut down on preparation time.

Bake in batches: If you have a large baking sheet, bake all the eggplant slices at once to avoid multiple rounds in the oven.

Assemble subs quickly: Lay out all your sub rolls and toppings in an assembly line to speed up the process.

Pre-shredded cheese: Use pre-shredded mozzarella cheese to eliminate the need for grating.