Eggplant Parmesan Sub

Instructions

1. Prepare the eggplant
   Sprinkle eggplant slices with salt and place in a colander. Let sit for 15 minutes to draw out moisture, then pat dry with paper towels. This reduces bitterness and helps the eggplant crisp up when cooking.
2. Set up breading station
   Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, dried oregano, and 1/4 cup of the Parmesan cheese.
3. Bread the eggplant
   Dip each eggplant slice first in flour, shaking off excess, then in egg, and finally in the breadcrumb mixture, pressing gently to adhere. Place breaded slices on a baking sheet.
4. Cook the eggplant
   Heat olive oil in a large skillet over medium heat. Working in batches, cook eggplant slices until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Assemble for baking
   Preheat oven to 375°F. Spread a thin layer of marinara sauce on a baking sheet, arrange cooked eggplant slices on top, slightly overlapping. Spoon more sauce over each slice, then top with mozzarella and remaining Parmesan cheese.
6. Bake
   Bake for 15 minutes until the cheese is melted and bubbly. Meanwhile, lightly brush the inside of each roll with olive oil and toast in the oven for the last 5 minutes of baking time.
7. Assemble the subs
   Layer the baked eggplant with cheese onto the bottom half of each toasted roll. Spoon additional warm marinara sauce over the eggplant if desired. Sprinkle with torn basil leaves.
8. Serve
   Close the sandwiches, slice in half diagonally, and serve immediately while hot and crispy. If desired, wrap in parchment paper to hold everything together for easier eating.