Roasted Eggplant and Tomato Subs

Name: Roasted Eggplant and Tomato Subs
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula leaves; 2 smalls or medium eggplants, about 1 1/2 pounds; 118 milliliters packed fresh flat-leaf parsley leaves; 237 milliliters packed fresh basil leaves; 12 slices 12 thin slices smoked fresh mozzarella or fresh mozzarella; 2 small sprigs fresh rosemary; 2 larges garlic cloves, crushed; 177 milliliters extra-virgin olive oil; 2 handfuls A couple grated Parmigiano-Reggiano; 59 milliliters shelled pistachios, toasted; 1 teaspoons crushed red pepper flakes; 4 servings Salt and freshly ground black pepper; 4 sesame sub rolls, split lengthwise; 2 larges tomatoes

Roasted Eggplant and Tomato Subs might be just the main course you are searching for. This recipe serves 4. One serving contains 854 calories, 28g of protein, and 65g of fat. From preparation to the plate, this recipe takes approximately 55 minutes. If you have olive oil, salt and pepper, sesame sub rolls, and a few other ingredients on hand, you can make it. To use up the pistachios you could follow this main course with the Blackberry Cloud Cake with Pistachios as a dessert.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

In a small pot, heat about 1/2 cup of the extra-virgin olive oil with the crushed garlic, rosemary sprigs, and red pepper flakes.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Rosemary

Garlic

Equipment you will use

Pot

Let the oil infuse over low heat for a couple minutes.

Ingredients you will need

Cooking Oil

Meanwhile, arrange cooling racks over 2 rimmed baking sheets. Trim the tops and bottoms of the eggplants and thinly slice the eggplants and the tomatoes.

Ingredients you will need

Eggplant

Tomato

Equipment you will use

Baking Sheet

Brush the eggplant with seasoned oil, using a pastry brush, and arrange the slices on 1 of the racks. Arrange the sliced tomatoes on the other rack and season both the eggplant and tomatoes with salt and pepper, to taste. Roast until the eggplant is tender and slightly shriveled up, about 15 minutes.

Ingredients you will need

Salt And Pepper

Eggplant

Tomato

Cooking Oil

Equipment you will use

Pastry Brush

While the eggplant and tomatoes roast, add the basil, parsley, nuts, Parmigiano, and salt and pepper, to taste, in a food processor and pulse until finely chopped. With the processor running, stream in about 1/4 cup of extra-virgin olive oil to form a thick pesto. Arrange about 1/2 cup of arugula leaves on each sub roll bottom. Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Arugula