Go Back

Eggplant Parmesan Subs with Mozzarella

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Eggplant:
  • 2 medium eggplants, sliced into ½-inch thick rounds
  • 1 tsp salt (for drawing out moisture)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • Olive oil, for frying (or baking alternative)
  • For Assembly:
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 4 sub rolls (hoagie rolls or Italian sandwich rolls)
  • Fresh basil leaves, optional (for garnish)

Instructions
 

  • Step 1: Prep the Eggplant : Slice eggplant into ½-inch rounds. Sprinkle with salt and let sit on paper towels for 20 minutes to draw out moisture. Pat dry before breading.
  • Step 2: Bread the Eggplant : Place flour in one shallow dish, beaten eggs in another, and a mix of breadcrumbs, Parmesan, garlic powder, and oregano in a third. Dredge eggplant slices in flour, dip in egg, and coat in breadcrumb mixture.
  • Step 3: Cook the Eggplant : Heat olive oil in a skillet over medium heat. Fry slices until golden brown, about 2–3 minutes per side. (Alternative: Bake at 400°F/200°C for 20–25 minutes, flipping halfway through.)
  • Step 4: Warm the Sauce : Heat marinara in a small saucepan until simmering.
  • Step 5: Assemble the Subs : Split sub rolls lengthwise without cutting all the way through. Add a layer of eggplant slices, spoon marinara sauce over, then sprinkle with mozzarella and Parmesan.
  • Step 6: Toast : Place subs on a baking sheet and toast in the oven at 375°F (190°C) for 5–7 minutes, until cheese melts and bread is lightly crispy.
  • Step 7: Serve : Garnish with fresh basil if desired and serve warm.