Best Roasted Eggplant And Tomato Subs Recipes

Baked Sesame Eggplant Subs with Fire-Roasted Tomato and Red Pepper Sauce image

Yield 4 servings

Number Of Ingredients 13

1 cup Italian-style bread crumbs (3 overflowing handfuls)
1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)
3 tablespoons sesame seeds
4 tablespoons extra-virgin olive oil (EVOO)
1 large firm eggplant, thinly sliced
1/2 cup all-purpose flour
2 eggs, beaten with a splash of water
2 garlic cloves, chopped
1 16-ounce jar roasted red peppers, drained
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand
Salt and freshly ground black pepper
4 crusty sub rolls, tops split
1 pound smoked fresh mozzarella cheese, thinly sliced

Steps:

Preheat the oven to 400°F. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the EVOO.
Dust the eggplant slices in the flour, then dip in the eggs and press into the breadcrumb mixture. Arrange the eggplant on a large nonstick cookie sheet and bake in the center of the oven until deep golden all over, 15 to 17 minutes.
While the eggplant cooks, in a medium sauce pot over medium heat, sauté the garlic in the remaining 2 tablespoons of EVOO. Puree the roasted peppers in a food processor. Add the peppers and tomatoes to the garlic, season with salt and pepper, and heat through.
Turn the oven from bake to broil. Fill the sub rolls with sauce, breaded sesame eggplant, and smoked mozzarella, then place the subs under the broiler. Brown the cheese until it bubbles, then serve up the subs nice and hot.

Roasted Eggplant and Tomato Subs image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

3/4 cup extra-virgin olive oil
2 large garlic cloves, crushed
2 small sprigs fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 small or medium eggplants, about 1 1/2 pounds
2 large tomatoes
Salt and freshly ground black pepper
1 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup shelled pistachios, toasted
A couple handfuls grated Parmigiano-Reggiano
2 cups arugula leaves
4 sesame sub rolls, split lengthwise
12 thin slices smoked fresh mozzarella or fresh mozzarella

Steps:

Preheat the oven to 425 degrees F.
In a small pot, heat about 1/2 cup of the extra-virgin olive oil with the crushed garlic, rosemary sprigs, and red pepper flakes. Let the oil infuse over low heat for a couple minutes.
Meanwhile, arrange cooling racks over 2 rimmed baking sheets. Trim the tops and bottoms of the eggplants and thinly slice the eggplants and the tomatoes. Brush the eggplant with seasoned oil, using a pastry brush, and arrange the slices on 1 of the racks. Arrange the sliced tomatoes on the other rack and season both the eggplant and tomatoes with salt and pepper, to taste. Roast until the eggplant is tender and slightly shriveled up, about 15 minutes.
While the eggplant and tomatoes roast, add the basil, parsley, nuts, Parmigiano, and salt and pepper, to taste, in a food processor and pulse until finely chopped. With the processor running, stream in about 1/4 cup of extra-virgin olive oil to form a thick pesto. Arrange about 1/2 cup of arugula leaves on each sub roll bottom. Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes. Spread some pesto on the roll tops and set in place. Cut the subs in half and serve.