Eggplant Parmesan Sub Sandwich

To get the best buy for the money, choose firm, smooth-skinned eggplant that are heavy for their size. Those with a rounder, smoother blossom end will have fewer seeds and tend to be less bitter and make for a tastier Eggplant Parmesan Sub Sandwich.

Ingredients

1 1/2 cup vegetable oil

3 eggs, beaten

1/2 tsp salt

1/2 tsp pepper

1 Tbsp water

3/4 cup bread crumbs

1/2 cup grated Parmesan cheese, divided

1 large eggplant, peeled, sliced diagonally

3/4 cup prepared marinara sauce

4 sub rolls

4 slices (about 1 ounce each) mozzarella cheese

Directions

1. Heat oil in a medium skillet to 375 F, or until a bread cube browns in about 1 minute. Combine eggs, salt, pepper and water in a medium shallow bowl; mix well.

2. Combine bread crumbs and 1/4 cup Parmesan in a shallow dish. Dip eggplant in egg mixture. Dip in crumb mixture to coat.

3. Add eggplant to skillet. Cook, turning once, until browned all over, about 5 minutes. Drain on a paper-towel-lined plate. Meanwhile, spread marinara sauce over both sides of sliced rolls.

4. Preheat oven to 375°F. Layer eggplant and mozzarella on rolls. Sprinkle with remaining Parmesan. Place sandwiches on a baking sheet. Bake until cheese is melted, about 10 minutes.