| Level: | Easy |
| Total: | 37 min |
| Prep: | 12 min |
| Cook: | 25 min |
| Yield: | 4 super submarine sandwiches |
Ingredients
- 1 cup extra-virgin olive oil, eyeball it
- 2 large cloves cracked garlic, 2 cloves chopped garlic
- 2 medium eggplant, firm
- Coarse salt and black pepper
- 1/2 red onion, chopped
- 1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
- 1 small (8-ounce) can tomato sauce
- 4 sub rolls, split
- 1 cup fresh basil leaves, thinly sliced or torn
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound smoked mozzarella, thinly sliced
Instructions
- Preheat oven to 450 degrees F.
- Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.
- Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.
- Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1180 |
| Total Fat | 88 g |
| Saturated Fat | 26 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 15 g |
| Sugar | 19 g |
| Protein | 43 g |
| Cholesterol | 102 mg |
| Sodium | 1793 mg |
Reviews
i love this.i have so many eggplant in my garden i needed ideas on different ways to use them.never thought of making subs,,GREAT IDEA
These were sooooo good. I thought that they would be kind of a pain to make because there are so many steps. However, because the garlic heats while you slice the eggplant and then the eggplant bakes while you make the sauce, it’s pretty manageable. The smoked mozzarella and the eggplant are a perfect pairing. I couldn’t slice the mozzarella thin enough so I grated it. One eggplant yielded four subs for us.
This was one of my firs Racheal Ray recipes to tryand it was a hit! i turned it on to my freinds and family and they love it too, the fired roasted tomatoes and smoked mozzerela makes the taste unique and delicous
i tryed this and gave this to my child that is 5, she throw up right after this and this looked good and i tryed this now she is never eating again and she is now eating out of a tub
This recipe was easy to prepare, however the taste was somewhat of a disappointment. Was great when salt and hot sauce were added!
I have a hard time finding recipes using eggplant (one of my favorites) that my family likes. This was SO delicious and they all enjoyed it! I actually use the marinara sauce as my standard spaghetti sauce now instead of a store-bought bottled brand. I have given out lots of recipes for the sauce to my family and friends because they all love it too! Keep ’em coming, Rachael Ray! Lana, Atascadero, CA
The garlic infused oil makes this one irresistable
This was a great sub. Everyone in the family loved it. Even my 2 year old.
I like this one because I never knew an eggplant could taste so good.
This brought back memoeies of my grandmother’s cooking. This is a great recipe. I had some sauce left over and put it on pasta, wow.