Roasted Eggplant Subs Recipe

Name: Roasted Eggplant Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Reynolds(R) Oven Bag, large size; Reynolds(R) Parchment Paper; 1 tablespoon all-purpose flour; 1 (1 pound) eggplant, quartered and sliced 1/4 inch thick; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 medium red onion, thinly sliced; 4 whole wheat Italian-style rolls, split; 4 ounces reduced-fat feta cheese, crumbled; 2 ounces reduced-fat cream cheese; 1/2 cup sliced roasted red pepper; 1 cup baby romaine lettuce or mixed greens

Servings: persons

1 Reynolds(R) Oven Bag, large size
Reynolds(R) Parchment Paper
1 tablespoon all-purpose flour
1 (1 pound) eggplant, quartered and sliced 1/4 inch thick
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, thinly sliced
4 whole wheat Italian-style rolls, split
4 ounces reduced-fat feta cheese, crumbled
2 ounces reduced-fat cream cheese
1/2 cup sliced roasted red pepper
1 cup baby romaine lettuce or mixed greens

1
Preheat oven to 350 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
2
Drizzle eggplant with olive oil and sprinkle with salt and pepper.
3
Place eggplant and red onion in bag. Close bag with tie (found inside package). Cut six 1/2 -inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
4
Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
5
Roast about 20 minutes or until vegetables are tender.
6
Line a baking sheet with Reynolds(R) Parchment Paper. Place rolls on the prepared baking sheet with cut sides up. In a small bowl, mix feta and cream cheese together. Spread cheese mixture on cut sides of roll tops. Bake in the oven for the last 5 minutes of roasting.
7
Remove rolls and eggplant from oven. To serve, carefully cut open top of oven bag. Remember: Always support bag with pan. Place eggplant and onion on roll bottoms. Top with red peppers and romaine. Close sandwiches with the cheese-topped halves.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Reynolds(R) Oven Bag, large size, Reynolds(R) Parchment Paper, 1 tablespoon all-purpose flour, 1 (1 pound) eggplant, quartered and sliced 1/4 inch thick, and more.

Yes, Roasted Eggplant Subs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant Subs

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