This meatless meal is SO easy, and seriously good.
I LOVE Eggplant Parmesan, and I really love sandwiches, and cheese...don't even get me started.
So this is like my favorite things, all rolled up into one fantastic meal!
salt and pepper
3/4 cup Italian seasoned breadcrumbs
Olive oil, for baking sheet
1 medium eggplant sliced into 1/2-inch-thick rounds
2 hoagie rolls
1 cup Tomato sauce--whatever you have would work, I used some plain tomato sauce that I seasoned with oregano and basil, but pizza sauce or pasta sauce would work just as good. Use up those leftovers!
8 ounces mozzarella cheese-i used shredded, but slices of fresh would be SO much better.
-Preheat oven to 475°. In a small bowl beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow dish.
-Oil a baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, making sure to coat completely. Lay breaded eggplant in a single layer on baking sheet, and bake, without turning, until golden (about 15-20 minutes.)
-Place open hoagie rolls on another baking sheet. Layer both halves with tomato sauce, then baked eggplant rounds, and top with cheese. Bake until cheese is melted and slightly browned, about 7 minutes.