Eggplant (Aubergine) Subs Recipe

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Ingredients:

Serving

2 eggs
1 cup dry breadcrumbs
1 medium eggplant, peeled and sliced 1/4-inch thick
4 submarine sandwich bread, split (10 inchs)
1 leaf lettuce
1 (7 1/4 oz) jar roasted red peppers, drained and sliced
8 slices mozzarella cheese
2 medium tomatoes, thinly sliced
1 (2 1/4 oz) can sliced ripe olives, drained
italian salad dressing

Directions:

In a shallow bowl, beat the eggs.
Place the bread crumbs in another bowl.
Dip the eggplant slices into egg, then coat with the crumbs.
Place on a greased baking sheet and bake at 350F for 30 minutes or until crispy, cool.
On the bottom of each sub roll, layer the lettuce, eggplant, red peppers, cheese, tomatoes, and olives.
Sprinkle with the salad dressing and top with top half of sub roll.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	150.67 Kcal (631 kJ)
Calories from fat	32.14 Kcal
		% Daily Value*
Total Fat	3.57g	5%
Cholesterol	81.84mg	27%
Sodium	220.96mg	9%
Potassium	589.65mg	13%
Total Carbs	22.45g	7%
Sugars	7.82g	31%
Dietary Fiber	5.7g	23%
Protein	6.65g	13%
Vitamin C	21mg	35%
Iron	3.8mg	21%
Calcium	80.9mg	8%

Amount Per 100 g
Calories	43.22 Kcal (181 kJ)
Calories from fat	9.22 Kcal
		% Daily Value*
Total Fat	1.02g	5%
Cholesterol	23.48mg	27%
Sodium	63.39mg	9%
Potassium	169.16mg	13%
Total Carbs	6.44g	7%
Sugars	2.24g	31%
Dietary Fiber	1.63g	23%
Protein	1.91g	13%
Vitamin C	6mg	35%
Iron	1.1mg	21%
Calcium	23.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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