Classic Italian Sub with Roasted Eggplant

Name: Classic Italian Sub with Roasted Eggplant
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams hot capicola, thinly sliced; 4 crusty hoagie rolls, cut in half lengthwise; 1 teaspoons Dijon mustard; 1 eggplant, thinly sliced into 1/4-inch slices; 227 grams fresh mozzarella, cut into thin slices; 1 clove garlic, minced; 0 teaspoons fresh ground black pepper; 0 heads iceberg lettuce, shredded; 1 teaspoons dried Italian seasoning; 454 grams mortadella, thinly sliced; 118 milliliters olive oil; 227 grams prosciutto, thinly sliced; 59 milliliters red wine vinegar; 454 grams genoa salami, thinly sliced; 0 teaspoons salt; 0 shallot, chopped; 1 Tbsp sugar; 1 medium yellow tomato, cut into 1/4-inch slices

Classic Italian Sub with Roasted Eggplant might be just the Mediterranean recipe you are searching for. One portion of this dish contains around 83g of protein, 145g of fat, and a total of 1777 calories. For $8.61 per serving, you get a main course that serves 4. A mixture of salt, iceberg lettuce, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes. Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homeade Italian Dressing.

Ingredients you will need

Italian Dressing

Mortadella

Mozzarella

Prosciutto

Capicola

Eggplant

Lettuce

Salami

Tomato

Roll

Equipment you will use

Baking Sheet

Oven

Serve while blasting Louis Prima.

Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.

Ingredients you will need

Italian Seasoning

Olive Oil

Seasoning

Shallot

Mustard

Vinegar

Garlic

Pepper

Sugar

Salt

Cooking Oil

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

227grams

hot capicola, thinly sliced 4

crusty hoagie rolls, cut in half lengthwise 1teaspoons

Dijon mustard 1

eggplant, thinly sliced into 1/4-inch slices 227grams

fresh mozzarella, cut into thin slices 1clove

garlic, minced 0teaspoons

fresh ground black pepper 0heads

iceberg lettuce, shredded 1teaspoons

dried Italian seasoning 454grams

mortadella, thinly sliced 118milliliters

olive oil 227grams

prosciutto, thinly sliced 59milliliters

red wine vinegar 454grams

genoa salami, thinly sliced 0teaspoons

salt 0

shallot, chopped 1Tbsp

sugar 1medium

yellow tomato, cut into 1/4-inch slices

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Colledila Chianti Classico Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 85 dollars per bottle.