These eggplant parm subs are show-stoppers. They’re better than average – not because I made my own breaded eggplant, ohh no, but because there’s so much flavor and texture here. Arugula adds the freshness and crunch this needs and fresh mozzarella gives some bite and some melty pull you will just love.
Breading eggplant is tough to get right – I find it frozen at Trader Joe’s and Aldi, sometimes it is prepped in refrigerated areas at Wegman’s, and Costco has had it, but not regularly.
Eggplant Parm Subs
Ingredients: (for 2 subs)
~4-6 small slices per sub breaded eggplant
2 small sub rolls
~1/2 cup tomato sauce
~4 oz fresh mozzarella
2 cups baby arugula
2 tablespoons Italian dressing
Preheat the oven, toaster oven, or air fryer to 400-degrees. Bake/air fry the eggplant until golden brown and well crisped – about 10 minutes.
Warm the sauce, slice the cheese, and toss the arugula in dressing.
Slice the roll and spread some tomato sauce onto it then layer on the eggplant and fresh mozzarella.
Return to the oven/toaster/air fryer to melt the cheese.
Then top with greens and enjoy!
I loved this. As takeout, it is always so soggy. The sauce, crispy eggplant and the cheese make it comforting but the fresh crunchy greens with bright dressing bring life to it! Don’t skip the fresh mozzarella – it elevates this really nicely.
Subs are great to make one or two – all in the toaster oven or air fryer! I wouldn’t make them in advance, but everything but the greens could be frozen.