Wednesday, March 22, 2006
Baked Sesame Eggplant Subs with Fire-Roasted Tomtato and Red Pepper Sauce
My husband is going to go NUTS for this one. He loves eggplant...
Ingredients:
1 cup italian-style bread crumbs
1/2 cup grated Parmigiano-Reggiano
3 tablespoons sesame seeds
4 tablesppons extra virgin olive oil
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, draimed
1 15-ounce can diced fire-roasted tomatoes
Salt and freshly ground black pepper
4 crusty sub rolls, tops split
1 pound smoke fresh mozzerella cheese, thinly sliced
Preheat the oven to 400. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the olive oil
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, 15-17 minutes.
While the eggplant cooks, in a medium sauce pot over medium heat, saute the garlic in the remaining 2 tablespoons of olive oil. 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 mozzerella, then place the subs untder the broiler. Brown the cheese until it bubbles, then serve up the subs nice and hot.
4 servings.
Reviews:
Erin
Categories: sandwiches, italian
Ingredients:
1 cup italian-style bread crumbs
1/2 cup grated Parmigiano-Reggiano
3 tablespoons sesame seeds
4 tablesppons extra virgin olive oil
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, draimed
1 15-ounce can diced fire-roasted tomatoes
Salt and freshly ground black pepper
4 crusty sub rolls, tops split
1 pound smoke fresh mozzerella cheese, thinly sliced
Preheat the oven to 400. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the olive oil
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, 15-17 minutes.
While the eggplant cooks, in a medium sauce pot over medium heat, saute the garlic in the remaining 2 tablespoons of olive oil. 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 mozzerella, then place the subs untder the broiler. Brown the cheese until it bubbles, then serve up the subs nice and hot.
4 servings.
Reviews:
Erin
Categories: sandwiches, italian
