Italian Eggplant Sub
Ingredients
1 eggplant | ||
1/2 lb fresh mozzarella cheese, sliced | ||
1 (8oz) jar roasted red peppers, drained | ||
extra virgin olive oil | ||
red wine vinegar | ||
2 tsp dried oregano | ||
kosher salt and black pepper to taste | ||
2 (12 inch) Italian sub rolls |
- Peel eggplant and cut into 1/4 inch slices.
- In a large skillet add a little olive oil and saute the eggplant until cooked through, turning once. About 3 minutes per side.
- Drain on paper towels.
- To assemble the sandwich, place the sauteed eggplant evenly over the 2 sub rolls, then top with the sliced mozzarella and roasted red peppers.
- Drizzle with olive oil and red wine vinegar.
- Season with oregano, salt and pepper to taste.
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