Grilled Eggplant Parm Sub

Mario Batali
Servings: 4
1 to 30 min
Part 1 of 2

Calling all vegetarians! Mario shows you how you can barbecue with the best of the meat-eaters out there!

  • Ingredients
  • step-by-step directions
Grilled Eggplant Parm Sub
  • 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
  • Heat a gas or charcoal grill.
  • Brush the Eggplant with Oil and place on the grill to cook until softened and slightly charred on both sides, flipping once.
  • 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.
  • Serve immediately.
  • 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.
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