Skip to main content
Epicurious
Cookbooks

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

Recipe information

  • Yield

    4 servings

Ingredients

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

Preparation

  1. Step 1

    Preheat the oven to 400°F. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the EVOO.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

Rachael Ray 365: No Repeats
TagsSandwichEggplantVegetableTomatoMainDinnerNut Free30 Minutes or LessOven BakeCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.