Eggplant Parmesan Subs

4.7 from 7 reviews


  • 1 globe eggplant, about 1 pound
  • 2 eggs
  • 2 tablespoons flour
  • 1 1/2 cups dry breadcrumbs
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 ounces mozzarella
  • 4 hoagie rolls
  • 23 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1 small bunch fresh basil


  1. Slice eggplant crosswise into 1/3″ slices. Pat dry.
  2. Whisk eggs and flour together in a shallow bowl.
  3. Combine crumbs, seasonings in another shallow bowl.
  4. Dredge eggplant slices in egg mix, then breadcrumbs. Lay on a rack to “dry” at room temperature 10-30 minutes.
  5. Meanwhile, slice rolls open and place on baking sheet. Lay two slices cheese on half of each and put into 200ºF oven to melt cheese and warm buns.
  6. Heat 2 tablespoons oil in a large skillet over medium heat and fry eggplant slices in a single layer about 3-5 minutes on each side until golden and tender.
  7. As slices are cooked, drain on a rack and sprinkle with Parmesan while still hot. Cook remaining eggplant, adding a little more oil if necessary.
  8. Once all slices are cooked, drain all but 1 teaspoon of oil from the skillet and CAREFULLY add sauce to skillet and heat to bubbling.
  9. Remove rolls, top cheese with eggplant slices and sauce and fresh basil leaves.
  10. Serve immediately.


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