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Home » Dinner » Italian » Open Faced Baked Eggplant Parmesan Sub

Open Faced Baked Eggplant Parmesan Sub

Created: October 9, 2014 Updated: March 27, 2023 by Lyuba Brooke 5 Comments *This post may contain affiliate links. Read More...

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Classic Eggplant Parmesan turned into a delightful hot sub sandwich. Perfect lunch, full of wonderful flavors and ready in less than 30 minutes.

Open Faced Baked Eggplant Parmesan Sub | from willcookforsmiles.com



 This was probably my favorite lunch in weeks!

I’ve been craving some Eggplant Parmesan for a while and took it as a sign when one literally fell on my head at the store. It’s a funny story really. I was picking up a few things at the grocery store, just grooving along to the music in my head. (I’m not crazy, I had earphones in and listening to music on my phone. I knew you were thinking that!) So, while getting a few things in the produce section, I bent down to pick out some peppers. You know how grocery stores always have produce piled on top of each other mile high? Well, apparently eggplants were right above me and a guy standing next to me needed one. He got one while a few others came crashing down down and one happened to land on my head. Naturally, I knew it wanted to be my Eggplant Parmesan. While the guy apologized profusely, I just told him thanks for the lunch suggestion!

The eggplant was absolutely right! It made a delicious Open Faced Baked Eggplant Parmesan Sub. Fresh whole grain 12-inch sub, drizzled with some olive oil and balsamic vinegar, topped with Marinara sauce, some fresh basil, lightly breaded eggplant slices and lots of cheese. Ahhh, what can be better?

Open Faced Baked Eggplant Parmesan Sub 1 from willcookforsmiles.com

close up view of open faced baked eggplant parmesan sub on a baking pan on tan placemat on wood table

Open Faced Baked Eggplant Parmesan Sub

Classic Eggplant Parmesan turned into a delightful hot sub sandwich. 
5 from 1 vote
Print SaveSaved! Rate
Course: dinner, lunch, Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 579kcal
Author: Lyuba Brooke

Ingredients

  • 12 inch whole grain Italian sub bread
  • 1 lb eggplant
  • 1 1/2 cup Italian Bread crumbs
  • 1/2 cup grated Parmesan cheese
  • salt pepper
  • 2 eggs
  • salt pepper
  • 2-3 Tbsp olive oil for cooking
  • 1 tbsp Olive oil for bread
  • 1 tbsp balsamic vinegar for bread
  • 1 1/2 cups Marinara sauce
  • 1 Tbsp fresh minced basil
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup fresh grated Parmesan cheese

Instructions

  • Preheat your oven to 350.
  • Peel the eggplant and cut it into 1/4 inch slices, discarding tips.
  • Combine bread crumbs, dry Parmesan cheese and some salt and pepper in one shallow bowl. Whisk eggs with a little salt and pepper in another wide, shallow bowl.
  • Batter eggplant slices by first pressing it in bread crumbs, then dip it in eggs, then in bread crumbs again, patting the breading down.
  • Preheat a skillet with 2 tbs of oil. Saute eggplant slices for about 5 minutes on each side, until soft and golden.
  • Cut sub along the side but not all the way through. Cut it in half, making two 6-inch subs, sliced open. Place bread on a baking sheet.
  • Drizzle open sub with some olive oil and a little balsamic vinegar.
  • Spread half of Marinara sauce on the bread and sprinkle minced basil, evenly.
  • Layer cooked eggplant slices and spread remaining sauce over eggplant.
  • Sprinkle Mozzarella cheese and then grate some Parmesan over the top.
  • Bake for 13-15 minutes.

Nutrition

Calories: 579kcal | Carbohydrates: 50g | Protein: 26g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 124mg | Sodium: 1694mg | Potassium: 745mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1051IU | Vitamin C: 10mg | Calcium: 519mg | Iron: 4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Open Faced Baked Eggplant Parmesan Sub 3 from willcookforsmiles.com

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Open Faced Baked Eggplant Parmesan Sub from willcookforsmiles.com

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

1.0K shares

Filed Under: Italian, Lunch, Sandwich, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. nina says

    March 21, 2023 at 9:11 pm

    5 stars
    I love eggplant! I can’t wait to try this!

    Reply
  2. Marisa Franca @ All Our Way says

    October 9, 2014 at 3:35 pm

    I love sandwiches and it must have been fate that sent that eggplant to you 🙂 Love the photos – the tomato color looks so rich and the bubbly cheese i can taste.

    Reply
    • lyuba says

      October 24, 2014 at 2:05 pm

      Hehe, absolutely! It tasted that way 🙂

      Reply
  3. Julie @ This Gal Cooks says

    October 9, 2014 at 1:20 pm

    Holy cow, this looks AMAZING, Lyuba! Wishing I had this instead of the soup I’m eating for lunch right now!

    Reply
    • lyuba says

      October 24, 2014 at 2:03 pm

      Depending on a soup 🙂 Could be good or even together! Thank you, Julie!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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