eggplant sub (with tomatoes, chilies,and parmesan)
Had left over eggplant from night before this sounded good. Since Hubby doesn't do any kind of bun he just ate his without but still liked it.
prep time
15 Min
cook time
40 Min
method
Bake
yield
4 serving(s)
Ingredients
- 3 small chinese eggplant (sliced)
- 2 small eggs (whipped)
- 1 cup panko bread crumbs
- 1 can roteli tomatoes and chilies
- - salt and pepper
- 1 cup grated parmesan cheese
How To Make eggplant sub (with tomatoes, chilies,and parmesan)
-
Step 1Make a dredging station with the eggs and the panko bread crumbs. Spray a baking dish , dredge the eggplant in the egg then the panko crumbs covering generously.
-
Step 2Bake in 350 0ven for 40 minutes or till a fork goes though easy. Remove from oven add the tomatoes and chilies and the parmesan cheese, return to oven till the cheese has melted.
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Step 3Serve on a hoagie bun with a side of warm spaghetti sauce for dipping.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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