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.

Source: EatingWell Magazine, April 1998


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Coarsely grind coriander seeds in a spice grinder or blender. Transfer to a shallow dish.

  • 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.

  • Bake the eggplant until tender, 20 to 25 minutes.

  • 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.

  • 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.


Note: Prepared mild salsa (1 cup) may be used in place of Tomato-Olive Relish.

Nutrition Facts

358 calories; protein 12.3g; carbohydrates 51g; dietary fiber 8.8g; sugars 7.2g; fat 11.9g; saturated fat 3.5g; cholesterol 9.8mg; vitamin a iu 728.3IU; vitamin c 15.6mg; folate 49.9mcg; calcium 193mg; iron 3.8mg; magnesium 53.5mg; potassium 544.7mg; sodium 733.3mg; thiamin 0.1mg.

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