Recipe: Eggplant Subs

EGGPLANT SUBS

FOR THE EGGPLANT:
2 eggs
1 cup dry bread crumbs
1 medium eggplant, peeled and sliced 1/4-inch thick
FOR THE SUBS:
4 (10 inch) submarine sandwich buns, split
Lettuce leaves
1 (7 1/4 oz.) jar roasted red peppers, drained and sliced
8 slices mozzarella cheese
2 medium fresh tomatoes, thinly sliced
1 (2 1/4 oz.) can chopped ripe olives, drained
Italian salad dressing (bottled or homemade)

TO PREPARE THE EGGPLANT:
In a shallow bowl, beat eggs. Place bread crumbs in another shallow bowl.

Dip eggplant slices into the egg, then coat with crumbs. Place on a greased baking sheet.

Bake in a 350 degree F oven for 30 minutes or until crispy; cool.

TO MAKE THE SUBS:
On the bottom of each sub bun, layer lettuce, eggplant, red peppers, cheese, tomatoes and olives. Sprinkle lightly with salad dressing; Replace with bun top.

Makes 4 servings
Source: Shreveport Times, July 16, 2008