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Six-Inch Skinny Italian Eggplant Submarine

by Livestrong_Recipes  |  Sep 30, 2015

Six-Inch Skinny Italian Eggplant Submarine
  1. PREP
  2. 12 m
  • COOK
  • 08 m
  • TOTAL
  • 20 m

Recipe and photo courtesy of Jackie Newgent, RDN

INGREDIENTS

SERVES 4

  • 8 Slice Of Eggplant
  • 1 1/2 tsp extra-virgin olive oil
  • 1/8 tsp sea salt
  • 1/8 tsp Spices - Smoked Paprika
  • 2 oz French Baguette (side)
  • 4 tsp Aged Balsamic Vinegar
  • 1 tsp Fresh Oregano
  • 1/8 cup Red Onion Slices
  • 1 1/2 oz Part-Skim Mozzarella
  • 1 1/2 cups Organic Baby Arugula
  • 1 peppers Pepperoncini
  • 1/4 tsp Black Pepper, Ground

DIRECTIONS

1 Preheat a grill-pan. Brush eggplant slices with oil. Sprinkle with salt and paprika.
2 Grill over medium-high until cooked through and rich grill marks form, about 4 minutes per side. (Note: This can be done in advance and chilled.)
3 To form the baguette for this sandwich, cut a 6-inch portion from a French baguette loaf. This may weigh 4 to 4 1/2 ounces. Then split it and scoop out the doughy filling to create a 2-ounce baguette shell. (Note: Use doughy filling for other use, such as making breadcrumbs or croutons.)
4 Drizzle the cut surfaces of the baguette shell with 1 tablespoon of the balsamic vinegar. Stuff with the oregano, onion, eggplant, mozzarella cheese (or vegan alternative), 1/2 cup of the arugula, pepperoncini, and the pepper.
5 Enjoy with a simple side salad of the remaining 1 cup arugula splashed with the remaining 1 teaspoon balsamic vinegar.