Roasted Eggplant Subs
- Prep Time: 15 minutes
- Cook Time: 20 minutes at 350°F
- Servings: 4
- Course: Main Dish
These easy sandwiches are perfect for quick weeknight dinners—especially meatless Mondays!
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Looking for a healthy meal that fits your busy schedule? Use an oven bag to create these delicious healthy subs in just 30-minutes. Need it faster? Roast the eggplants ahead of time then throw together the sandwiches in minutes.
Ingredients
- 1 tablespoon all-purpose flour
- 1 pound eggplant, quartered and sliced ¼-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium red onion, thinly sliced
- 4 whole wheat Italian-style rolls, split
- 4 ounces reduced-fat feta cheese, crumbled
- 2 ounces reduced-fat cream cheese
- 1/2 cup sliced roasted red pepper
- 1 cup baby romaine lettuce or mixed greens
Directions
Step 1
PREHEAT oven to 350°F. Do not exceed 400°F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
Step 2
DRIZZLE eggplant with olive oil and sprinkle with salt and pepper.
Step 3
PLACE eggplant and red onion in bag. Close bag with tie (found inside package). Cut six 1/2 -inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
Step 4
PLACE pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan
Step 5
ROAST about 20 minutes or until vegetables are tender.
Step 6
LINE a baking sheet with Reynolds® Parchment Paper. Place rolls on the prepared baking sheet with cut sides up. In a small bowl, mix feta and cream cheese together. Spread cheese mixture on cut sides of roll tops. Bake in the oven for the last 5 minutes of roasting.
Step 7
REMOVE rolls and eggplant from oven. To serve, carefully cut open top of oven bag. Remember: Always support bag with pan. Place eggplant and onion on roll bottoms. Top with red peppers and romaine. Close sandwiches with the cheese-topped halves.
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