Recipes  

Eggplant Parm Subs with Pancetta and Mozzarella

  • Preparation 30 MIN
    Cooking 25 MIN
  • Servings 1
  • Makes 2 subs, each 9 inches (23 cm) long
Share

Ingredients

Eggplant and Pancetta

Tomato Sauce

Assembly

Preparation

Eggplant and Pancetta

  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Pour the oil into a non-stick or parchment paper-lined baking sheet.
  2. In a shallow dish, place the flour. Season with salt and pepper. In a second shallow dish, lightly beat the egg. In a third shallow dish, combine the breadcrumbs and Parmesan.
  3. Dredge the eggplant slices in the flour, shaking off any excess. Dip into the beaten egg, letting some of the excess drip off. Then press lightly into the breadcrumb mixture to coat well. Place on the baking sheet.
  4. Bake for 15 minutes. Flip the eggplant over and top each piece with a slice of pancetta. Bake for another 10 minutes or until the breadcrumbs are golden and the pancetta is crispy. Let cool for 10 minutes.

Tomato Sauce

  1. In a bowl, whisk together all of the ingredients. Season with salt and pepper.

Assembly

  1. On a work surface, cut the submarine buns in half horizontally without going all the way through to the other side. Open like a book and cover the insides with the tomato sauce. Layer in the mozzarella, basil and radicchio leaves, and the warm eggplant and pancetta. Cut the subs in half, if desired.

Note

Drain the balls of mozzarella and let sit out at room temperature while you cook the eggplant. The cheese will soften and meld beautifully with the warm eggplant Parmesan.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.