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1
Preheat oven to 450 degrees F.
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2
Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame.
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3
Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it.
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4
Cut the eggplant into 1/2-inch thick slices.
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5
Arrange the eggplant on cookie sheets.
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6
When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant.
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7
Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender.
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8
Turn eggplant once.
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9
Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat.
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10
To hot garlic oil, add remaining chopped garlic and red onions.
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11
Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper.
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12
Lower heat and allow sauce to thicken.
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13
Remove eggplant from the oven.
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14
Get split sub rolls ready to fill, arranging the split rolls on a broiler pan.
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15
Preheat broiler to melt cheese on subs.
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16
Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients.
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17
Top subs with grated cheese and smoked mozzarella cheese.
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18
Melt cheeses under the broiler.
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19
Serve subs hot.
