Photo: Classic Italian Sub with Roasted Eggplant Recipe
Ingredients
- 1/2 eggplant, thinly sliced into 1/4-inch slices
- Homemade Italian Dressing, recipe follows
- 4 crusty hoagie rolls, cut in half lengthwise
- 8 ounces fresh mozzarella, cut into thin slices
- 1 pound genoa salami, thinly sliced
- 8 ounces hot capicola, thinly sliced
- 8 ounces prosciutto, thinly sliced
- 1 pound mortadella, thinly sliced
- 1/4 head iceberg lettuce, shredded
- 1 medium yellow tomato, cut into 1/4-inch slices
Directions
Preheat the oven to 400 degrees F.
Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homeade Italian Dressing. Serve while blasting Louis Prima.
Homemade Italian Dressing:
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 clove garlic, minced
- 1/4 shallot, chopped
- 1/2 cup olive oil
Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge. Yield: 3/4 cup.
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By olmoosedog
Las Vegas Nv.
on October 11, 2012
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I drove all around town for a real Italian deli, not no Boars head meats. I found this one in Las Vegas. All fresh Italian meats. You know it's real when all the different meats melts in your mouth. I used Provolone cheese instead of the fresh mozzarella. I couldn't find yellow tomato's either. It's getting out of season I'm guessing.
Back to this incredible sandwich. The dressing,"OMG" was spot on good. I doubled it up. For future sandwiches. The egg plant was so good. I don't know what other people are talking about that it didn't make that much of a difference, it made all the difference, I felt. It gave it that Italian flavor. I saw this sandwich, It reminded me of when my mother came out a fed all my friends that were working on her roof. Italians always have fed friends and family with sandwiches. I will be making this again. I know it's just going to get better. I look forward in making this for my friends and family time and time again....Olmoosedog....
By Chef #536082
Green Bay, WI
on October 06, 2012
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I love Jeff's recipes and it is always easy to add your own ingredients if you think something isn't working for you. I find Jeff one of the best hosts to watch. He is so funny and down to earth without being cocky or obnoxious like some think out there. He is just plain fun to watch and learn new tricks for making sandwiches. I am making this sandwich for the game on Sunday and I know it will be a hit. It doesn't matter if you can't really taste the eggplant, at least I know it is a vegetable that I will get into my kids without them complaining.
By Michigan Foodie
Oxford, MI
on October 06, 2012
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This was an excellent sandwich. I agree that the eggplant is not very flavorful but it provides a nice texture difference, soft and moist. I added provolone which was the only change that I made. The sauce was great, not too sweet at all. High quality ingredients are a must, i bought my meats, cheese and bread from an Italian market. I will be making this again.
Read all 7 reviews