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Six-Inch Skinny Italian Eggplant Submarine

Six-Inch Skinny Italian Eggplant Submarine
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Prep Time: 12 min Serves: 4
Cooking Time: 8 min Yield: 24 inch sandwich
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Recipe and photo courtesy of Jackie Newgent, RDN



1. Preheat a grill-pan. Brush eggplant slices with oil. Sprinkle with salt and paprika.
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.)

2. 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.)

3. 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.

4. Enjoy with a simple side salad of the remaining 1 cup arugula splashed with the remaining 1 teaspoon balsamic vinegar.


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