• Servings 2 sandwiches
  • Prep 10 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Italian Eggplant Sub


  • 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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