Eggplant Parmigiana Sub

Instructions

1. Prepare the eggplant
   Lay eggplant slices on paper towels and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
2. Set up breading station
   Place flour in one shallow dish, beaten eggs in a second dish, and breadcrumbs mixed with 1/4 cup Parmesan cheese, oregano, salt, and pepper in a third dish.
3. Bread the eggplant
   Dredge each eggplant slice in flour, then dip in egg, and finally coat with breadcrumb mixture, pressing gently to adhere. Transfer to a baking sheet.
4. Fry the eggplant
   Heat 1/4 inch of olive oil in a large skillet over medium heat. Working in batches, fry eggplant slices until golden brown, about 2-3 minutes per side. Transfer to paper towel-lined plates to drain.
5. Prepare the sauce
   In a small saucepan, heat 3 tablespoons olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add marinara sauce and simmer for 5 minutes. Remove from heat.
6. Toast the rolls
   Preheat oven to 375°F. Place split submarine rolls on a baking sheet and toast in the oven for 3-5 minutes until lightly crisp.
7. Assemble the subs
   Spread marinara sauce on both sides of toasted rolls. Layer fried eggplant slices, overlapping slightly, on the bottom half of each roll. Top with sliced mozzarella, a sprinkle of Parmesan cheese, and more sauce.
8. Melt the cheese
   Return assembled subs to the oven and bake for 5-7 minutes until cheese is melted and bubbly. Remove from oven, add torn basil leaves, close the sandwiches, and serve hot.