Roasted Eggplant & Tomato Subs Recipe

Name: Roasted Eggplant & Tomato Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup EVOO (extra-virgin olive oil); 2 large garlic cloves, crushed; 2 small sprigs of fresh rosemary; 1/2 teaspoon crushed red pepper flakes; 2 small or medium eggplants, about 1 1/2 pounds; 2 large tomatoes; Salt and pepper; 1 cup packed fresh basil leaves; 1/2 cup packed fresh flat-leaf parsley leaves; 1/4 cup shelled pistachios, toasted; A couple handfuls of grated Parmigiano-Reggiano cheese; 2 cups arugula leaves; 4 sesame sub rolls, split lengthwise; 12 thin slices smoked fresh mozzarella or fresh mozzarella

Servings: persons

3/4 cup EVOO (extra-virgin olive oil)
2 large garlic cloves, crushed
2 small sprigs of fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 small or medium eggplants, about 1 1/2 pounds
2 large tomatoes
Salt and pepper
1 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup shelled pistachios, toasted
A couple handfuls of grated Parmigiano-Reggiano cheese
2 cups arugula leaves
4 sesame sub rolls, split lengthwise
12 thin slices smoked fresh mozzarella or fresh mozzarella

1
Preheat the oven to 425F.
2
In a small pot, heat about 1/2 cup of the EVOO with the crushed garlic, rosemary sprigs, and red pepper flakes.
3
Let the oil infuse over low heat for a couple minutes.
4
Meanwhile, arrange cooling racks over 2 rimmed baking sheets.
5
Trim the tops and bottoms of the eggplants and thinly slice the eggplants and tomatoes.
6
Brush the eggplant with seasoned oil using a pastry brush and arrange the slices on a rack over one baking sheet.
7
Arrange the sliced tomatoes on the other rack and sheet and season both with salt and pepper.
8
Roast for 15 minutes, or until the eggplant is tender and slightly shriveled up.
9
While the eggplant and tomatoes roast, combine the basil, parsley, nuts, Parmigiano, and salt and pepper in a food processor and pulse to finely chop.
10
Then stream in about 1/4 cup of EVOO to form a thick pesto.
11
Arrange about 1/2 cup of arugula leaves on each sub roll bottom.
12
Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes.
13
Spread pesto on the roll tops and set in place.
14
Halve the sammies and serve.

1567

kcal

Calories

103

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3/4 cup EVOO (extra-virgin olive oil), 2 large garlic cloves, crushed, 2 small sprigs of fresh rosemary, 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Roasted Eggplant & Tomato 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.

That's it — enjoy your meal!

Roasted Eggplant & Tomato Subs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions