Eggplant Parmesan Sub

The Eggplant Parmesan Sub is a delightful twist on the classic Italian dish, featuring crispy, breaded eggplant slices layered with rich marinara sauce and gooey mozzarella cheese, all nestled in a fresh sub roll. This Halal American lunch dish is perfect for a satisfying meal that brings comfort and flavor to your table.

Ingredients

• Eggplant - 1 medium, sliced into 1/2 inch rounds
• All-purpose flour - 1/2 cup
• Eggs - 2 large, beaten
• Breadcrumbs - 1 cup
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried oregano - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Olive oil - 1/4 cup, for frying
• Marinara sauce - 1 cup
• Fresh mozzarella cheese - 200 grams, sliced
• Parmesan cheese - 50 grams, grated
• Sub rolls - 2, preferably whole grain
• Fresh basil leaves - for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Sprinkle salt on the sliced eggplant and let it sit for 15 minutes to draw out moisture. Rinse and pat dry with a paper towel.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, garlic powder, salt, and pepper.
4. Dip each eggplant slice first in flour, then in the egg, and finally coat it with the breadcrumb mixture.
5. In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
6. Spread half of the marinara sauce on the bottom of a baking dish. Layer half of the fried eggplant slices on top, followed by half of the mozzarella and half of the Parmesan cheese. Repeat the layers with the remaining ingredients.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
8. While baking, warm the sub rolls in the oven for the last 5 minutes.
9. Remove the dish from the oven and let it cool for a few minutes. Cut the eggplant layers into portions suitable for the sub rolls.
10. Assemble the subs by placing the eggplant Parmesan mixture inside the rolls. Garnish with fresh basil leaves if desired. Serve warm.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Eggplant is rich in antioxidants, which help combat free radicals in the body.
• This dish provides a good source of dietary fiber, promoting digestive health.

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