1 cup Italian-style bread crumbs
1/2 cup grated Parmesan
3 tablespoons sesame seeds
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large firm eggplant, thinly sliced
1/2 cup all-purpose flour
2 eggs, beaten with a splash of water
2 garlic cloves, chopped
1 16-ounce jar roasted red peppers, drained
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand
Salt and freshly ground black pepper
4 crusty sub rolls, tops split
1 pound smoked fresh mozzarella cheese, thinly sliced
Preheat the oven to 400 degrees F. In a shallow bowl, combine the bread crumbs, Parmesan, sesame seeds, and 2 tablespoons of the EVOO.
Dust the eggplant slices in the flour, then dip in the eggs and press into the breadcrumb mixture. Arrange the eggplant on a large nonstick cookie sheet and bake in the center of the oven until deep golden all over, 15 to 17 minutes.
While the eggplant cooks, in a medium sauce pot over medium heat, saute the garlic in the remaining 2 teaspoons of EVOO.
I made this recipe for the potluck at church today. I stuck it in the oven when we got there so the cheese would melt. That's why it looks like this. I liked it ok, but a couple things could have made it better. Being in the oven for 3 hours really dried out the bread so it wasn't fresh tasting. I really liked the taste of the eggplant, but it was drowned out by the red pepper. I think next time I would either use less red peppers or just leave them out all together. I used smoked string cheese, because it's the only smoked mozzarella I could find. I changed Parmigiano-Reggiano to regular Parmesan. I lessened the amount of EVOO for cooking the garlic from 2 tablespoons to 2 teaspoons. People at church really liked the subs because they got all eaten up. (I made 6 and cut them into thirds.)