Eggplant Parmesan Subs
by Melanie Foster
serves: 6
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Simple microwave method of a tasty casserole easily transforms into a delicious sandwich. |
| Ingredients: |
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1 |
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eggplant |
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1/2 cup |
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mayonnaise, light or regular |
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1 cup |
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seasoned bread crumbs |
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1 jar |
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spaghetti sauce |
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2 oz |
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parmesan cheese |
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6 |
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soft sandwich buns |
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2 tbsp |
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olive oil |
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1 tsp |
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garlic salt |
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1 jar |
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sliced pepper rings, optional |
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1 pkg |
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spinach, optional |
| Directions: |
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Peel and slice eggplant into 1/2 inch thick slices. Spray a glass dish with cooking spray. Spread one side of each eggplant slice with mayo and press into the bread crumbs. Place crumbs side up in the dish, slightly fanning them around so they all fit. Microwave for about 6 minutes or until tender when pierced with a fork. Pour some sauce over the top. Slice the cheese into shards using a vegetable peeler over the top of the sauce. Microwave 5 more minutes to heat through and melt cheese. Lay the buns cut side up on a baking sheet and drizzle with olive oil and sprinkle with garlic salt. Broil for 2 minutes until golden and toasted. Divide the eggplant slices evenly over the bottom buns. Top with peppers and spinach if desired and the tops of the buns. Serve immediately.
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