Tender, crispy, and well-seasoned slices of eggplant and smothered in our Artichoke and Olive Marinara and melty mozzarella cheese, all stuffed into hearty, seeded Italian rolls. To elevate this classic sub, we used our Double Garlic Olive Oil and Balsamic Vinegar from Modena. This savory, garlicky, and sweet-tart drizzle combination really balances the overall sandwich. Imparting rich flavor and aromatics. For even more intense and sensational flavor, we used our Big Sur Bread Dipper, imparting pops of Italian herbs and spices.
Serves 4
Ingredients:
1 large seeded Italian sandwich loaf or 4 individual seeded hoagie rolls
1 lb. breaded eggplant cutlets, cooked according to the instructions on the package.
1 1/2 cups Gil’s Artichoke and Olive Marinara
8 ounces low-moisture mozzarella, grated
1/4 cup parmesan cheese, grated
Hearty pinch Big Sur Gourmet Bread Dipper
2-3 tablespoons Gil’s Double Garlic Olive Oil
2-3 tablespoons Gil’s Balsamic Vinegar from Modena
5-6 fresh basil leaves
Instructions
Preheat oven to 425°F and line a large baking sheet with aluminum foil.
Split the loaf or hoagie rolls and place the bottoms on the prepared baking sheet. Add layers of eggplant, marinara, mozzarella, and parmesan to those bottom rolls. Generously season the stack with bread dipper and place in the oven. Bake for 15 minutes, remove from the oven, add the top rolls, and return. Bake for another 2-3 minutes or until the cheese has melted and the roll has toasted. Drizzle the sandwich with olive oil and balsamic and garnish with fresh basil before serving.
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