This is my mom’s recipe for an eggplant parmesan sub. What’s cool about this dish is that you can make the sauce and eggplant ahead of time, freeze the ingredients, and assemble the subs later on a night when you’re too tired to cook, or you’re just short on time. You can also use leftover fried eggplant and pasta sauce, too. Mom makes oven-baked eggplant and then she defrosts a container of Sunday sauce. All she needs then is fresh bread and mozzarella. Mmm…good eats!
Eggplant Parmesan Sub
- 1 recipe of eggplant parmesan
- ⅔ cup Sunday sauce or Marinara sauce
- 4 sub rolls
- ¾ cup shredded mozzarella cheese
- Cut the sub roll in half but not all the way through the roll. Spread one or two tablespoons of sauce on roll. Add 3-4 slices of eggplant parmesan. Spread another tablespoon of sauce onto the eggplant. Add 2 tablespoons of shredded mozzarella to top (more if you like). Place the sub on a baking sheet and heat in the broiler until cheese is melted.