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20 minute dinner recipes

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Eggplant Subs with Provolone


From EatingWell:  EatingWell Fast & Flavorful Meatless Meals (2011)

A toasted coriander-seed crust gives roasted eggplant slices fantastic flavor that layers exquisitely with spicy greens and a savory tomato-olive relish (see Note) in these sophisticated Italian-style subs. A thin slice of salty provolone tops it all off, but slivers of Parmigiano Reggiano would be just as tasty.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes


Tomato-Olive Relish


  1. Preheat oven to 450°F. Coat a baking sheet with cooking spray. Coarsely grind coriander seeds in a spice grinder or blender. Transfer to a shallow dish.
  2. With a pastry brush, lightly coat both sides of eggplant rounds with oil, then dredge in coriander to lightly coat. Season with salt and pepper. Arrange the eggplant in a single layer on the prepared baking sheet.
  3. Bake the eggplant until tender, 20 to 25 minutes.
  4. Meanwhile, to prepare relish: Combine tomato, onion, olives, basil, garlic, vinegar and pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to use.
  5. Set the bottom half of each baguette piece on a square of foil. Layer with arugula (or watercress), relish, eggplant and cheese and cover with the top half of the baguette. Wrap the sandwiches in foil and bake until heated through, 5 to 7 minutes. Serve immediately.


Per serving : 357 Calories; 12 g Fat; 3 g Sat; 7 g Mono; 10 mg Cholesterol; 51 g Carbohydrates; 12 g Protein; 10 g Fiber; 733 mg Sodium; 546 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 12 medium-fat meat, 1 1/2 fat

Tips & Notes