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Grilled Eggplant Parm Sub

630 Grilled Eggplant Parm Sub
Calling all vegetarians! Mario shows you how you can barbecue with the best of the meat-eaters out there!
skill level
Easy
time
1-30min
servings
4
cost
$
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Calling all vegetarians! Mario shows you how you can barbecue with the best of the meat-eaters out there!
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ingredients
  • 2 Medium Eggplants (sliced into 3/4 inch discs)
  • Olive Oil
  • Salt
  • 4 Hoagie Rolls
  • 12 Slices Provolone Cheese
  • Basic Tomato Sauce
  • 1/2 bunch Basil (chiffonade)
  •   
  • Charred Bomba
  • 2 Red Bell Peppers (charred)
  • 2 Jalapenos (charred)
  • 2 Serrano Peppers (charred)
  • 4 Scallions (charred)
  • 2 Pickled Cherry Peppers
  • 1 tablespoon Capers
  • Extra-Virgin Olive Oil
  • Salt
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Heat a gas or charcoal grill.
  • 2
    2 Medium Eggplants (sliced into 3/4 inch discs)
    Olive Oil
    Brush the Eggplant with Oil and place on the grill to cook until softened and slightly charred on both sides, flipping once.
  • 3
    4 Hoagie Rolls
    12 Slices Provolone Cheese
    Basic Tomato Sauce
    cooked Eggplant
    Charred Bomba
    1/2 bunch Basil (chiffonade)
    Toast the Buns on the grill then place a few slices of cheese on the top Buns and allow to melt. Spread some Basic Tomato Sauce and then lace a few slices of cooked Eggplant on each roll and smear with the Charred Bomba. Top with Basil.
  • 4
    Serve immediately.
  • 5
    2 Red Bell Peppers (charred)
    2 Jalapenos (charred)
    2 Serrano Peppers (charred)
    4 Scallions (charred)
    2 Pickled Cherry Peppers
    1 tablespoon Capers
    Extra-Virgin Olive Oil
    Salt
    For Charred Bomba: Remove the charred flesh and stems from the Peppers. Chop all the ingredients and combine in a bowl or food processor and blend to form a coarse paste, seasoning to taste.

    Helpful Tips:
    1. Yellow and green bell peppers could also be used.
    2. The best properties to look for in an eggplant for this recipe are smaller and heavier.
    3. Smaller eggplants have fewer seeds.
    4. An open gas grill or broiler can be used to cook the peppers if a grill top isn’t available.
    5. No need to salt eggplant before placing on the grill.
    6. The skin easily peels off the peppers once taken off the grill and allowed to rest on paper.
    7. The seeds from the pickled peppers can be thrown into the blender with the other ingredients. (Cant over blend this mixture).
    8. Cutting eggplants in half will allow them to fit inside the sandwich (Spoon tomato sauce over the eggplant but not too much).
 
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