This is my mother-in law’s famous eggplant sandwich recipe. This is probably the most awaited post by my friends and family who have enjoyed this before. When my husband was in college, my mother in-law would make 2-3 pans for him and all his friends. It’s a simple recipe that tastes heavenly.
It is a great make a-head dish that can be popped in the oven just before serving. Makes a perfect vegetarian main dish for the holidays since it fills you up…that’s what the holidays are for FOOD and lots of it. It tastes like you have spent hours in the kitchen making the sauce, when all you have to do is simply add onions, garlic, and jalapeños to the jarred sauce. It’s a family favorite in our house; I hope it becomes a favorite in yours as well.
Stay happy, stay hungry!
| Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Makes: 5-6 servings |
Ingredients:
- 1 large Eggplant, sliced thin (long slices, 10 slices)
- 5 sub rolls
- 1 jar of pasta sauce
- ¾ cup gram flour
- 1 cup Italian bread crumbs
- 1 cup mozzarella cheese
- 2 onions, 1 sliced and 1 diced
- 2 jalapeño, 1 sliced and 1 diced
- 4 cloves garlic, chopped
- 1 tsp olive oil
- ½ tsp oregano
- 1 tsp garlic powder
- 1 tbsp red crushed pepper
- 1 ½ tsp red chili powder
- 1 tsp black pepper
- 1 tsp sugar (optional)
- Salt to taste
Garlic butter:
- ½ cup butter
- ½ tsp olive oil
- 1 garlic clove, shredded
- 1 tsp red crushed pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- Crushed black pepper
- Salt to taste
Directions:
- Pre-heat the oven to 400º F.
- In a mixing bowl, mix the gram flour, salt, red chili powder, and some water (1/4 cup). Mix it well until it’s lump free and a thin consistency.
- Place the breadcrumbs on a plate. Dip a slice of the eggplant in the gram flour batter, then coat it with breadcrumbs and place it on a foiled baking tray. Repeat this step until all the eggplant slices are coated with breadcrumbs. Spray them with cooking spray and bake for 20 minutes or until golden brown, flipping them half way through the cooking time.
- In a saucepan heat up oil on medium heat. Add the onions and cook until translucent (3-5 minutes), add the garlic and jalapeños and let it cook for another 2 minutes. Add the jarred pasta sauce and all the spices, mix well. Heat the sauce for 3-5 minutes to warm it up. It will finish cooking in the oven.
- In a large baking pan spread the sauce, layer it with the baked eggplant slices, top the eggplant slices with more sauce, add cheese, onion slices, and jalapeño slices. Repeat the step again.
- Cover the pan with foil and bake for 20-30 minutes, until the cheese is melted all the way through.
- Mix all the ingredients for the garlic butter and spread on the sandwich roll. Toast the sandwich roll.
- Cut the eggplant in slices big enough to fit sandwich inside of the toasted bread (may have to slice it in half, depending on the roll size). Serve hot and ENJOY!
Notes:
- I cook my eggplant in a foiled pan for easy clean up.
- I get my sandwich rolls from Costco; they are the perfect size and pre cut.
- I like the taste of the Italian breadcrumbs, but you can use any type you prefer.
- I used Victoria Marinara today, but have used Trader Joe’s, Rao’s, Preggo, and Ragu in the past, they all taste just as good.
- The only reason I cut the eggplant in half is because it is easier to fill the roll without it being overfilled.
- You can serve this without the bread as well like eggplant parm, with some spaghetti.
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