eggplant subs

source: rachael ray | 365: no repeats

1 cup italian-style bread crumbs
1/2 cup grated parmesan
3 tablespoons sesame seeds
4 tablespoons olive oil
1 large eggplant, thinly sliced
1/2 cup flour
2 eggs, beaten with a splash of water
2 garlic cloves, finely chopped
1 jar roasted red peppers {16 oz.}, drained
1 can diced fire-roasted tomatoes {15 oz.}
salt & pepper
 4 sub rolls, split lengthwise
1 pound {smoked} fresh mozzarella, thinly sliced

1. combine bread crumbs, parmesan, sesame seeds, & 2 tablespoons olive oil.

2. dip eggplant slices in flour, then eggs, & then press firmly into breadcrumb mixture.

3. arrange eggplant on a baking sheet, & bake at 400 degrees for 15-17 minutes.

4. in a saucepan over medium heat, saute garlic in 2 tablespoons olive oil.

5. puree roasted red peppers & tomatoes in food processor.

6. add pepper-tomato puree to garlic in saucepan, add salt & pepper, & heat through.

7. fill sub rolls with sauce, breaded eggplant, & mozzarella.  broil until cheese bubbles.

{the sauce made from roasted red peppers & fire-roasted tomatoes is delicious over any pasta or anywhere you would use a red sauce!}

4 servings | 15 points+ each