Eggplant Parmesan Sandwiches
with Italian side salad

Name: Eggplant Parmesan Sandwiches
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1/4 cup Parsley, any fresh variety, chopped; 1/4 cup Cheese, parmesan, grated; 1 large Eggplants, peeled and cubed; 4 Sandwich rolls, Italian sub style; 2 Tbsp Oil, cooking; 1 tsp Oregano, dried; 2 cans Tomatoes, diced (14 oz / 397 g); 1/2 Onions, red, thinly sliced; 4 Tomatoes, roma, chopped; 4 hearts Lettuce, romaine (sub butterhead), chopped; 1 can Black olives, sliced (1 can = 2.25 oz / 63 g); 1 Tbsp Mayonnaise (sub plain Greek yogurt); 3 Tbsp Oil, olive; 2 tsp Vinegar, red or white wine; 1/4 tsp Oregano, dried; 4 oz Cheese, feta, crumbled

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Eggplant parmesan is total comfort food, but can take hours to make. For a weeknight friendly dinner inspired by the original, we simmer eggplant in a homemade red sauce and serve it in sandwiches with parmesan cheese. Serve these with a tangy Italian-style side salad for a restaurant meal made right in your home kitchen.

Ingredients

Metric

Servings:

Eggplant Parmesan Sandwiches:

Garlic - 2 cloves , chopped
Parsley, any fresh variety - 1/4 cup , chopped
Cheese, parmesan - 1/4 cup , grated
Eggplants - 1 large , peeled and cubed
Sandwich rolls, Italian sub style - 4
Oil, cooking - 2 Tbsp
Oregano, dried - 1 tsp
Tomatoes, diced (14 oz / 397 g) - 2 cans

Italian Side Salad:

Onions, red - 1/2 , thinly sliced
Tomatoes, roma - 4 , chopped
Lettuce, romaine (sub butterhead) - 4 hearts , chopped
Black olives, sliced (1 can = 2.25 oz / 63 g) - 1 can
Mayonnaise (sub plain Greek yogurt) - 1 Tbsp
Oil, olive - 3 Tbsp
Vinegar, red or white wine - 2 tsp
Oregano, dried - 1/4 tsp
Cheese, feta - 4 oz , crumbled

Prep

Onions / Garlic - Prep as directed. If prepping right before cooking, get sauce simmering (Make Step #1) before returning to do the rest of prep. (Can be done up to 5 days ahead)
Parsley / Parmesan - Prep as directed. (Can be done up to 3 days ahead)
Eggplant / Tomatoes / Lettuce - Prep as directed. (Can be done 1 day ahead)
Rinse and drain olives.
Halve sandwich rolls (if not pre-sliced).

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Make

Heat a large saucepan with a lid over medium heat. Add cooking oil, and eggplant and saute until eggplant is golden brown, ~5 minutes. Add garlic and oregano and saute until fragrant, ~1 minute. Add tomatoes (including liquid) and bring to a simmer. Cover with a lid and simmer until sauce thickens, ~15 minutes.
While eggplant and sauce simmers, whisk together mayonnaise, olive oil, vinegar and oregano. Season with salt and pepper. Toss lettuce, olives, tomatoes and onions in dressing. Crumble feta over top.
Toast sandwich rolls.
Spoon eggplant and sauce onto rolls (it will be messy, but that's part of the fun!) and sprinkle parmesan cheese over the top. Enjoy with salad on the side!

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Eggplant Parmesan Sandwiches with Italian side salad