Shelly's Recipe

Italian Eggplant Sub

Category: Sandwiches

1 eggplant
1/2 lb fresh mozzarella cheese, sliced
1 (8oz) jar roasted red peppers, drained
extra virgin olive oil
red wine vinegar
2 tsp dried oregano
kosher salt and black pepper to taste
2 (12 inch) Italian sub rolls

Peel eggplant and cut into 1/4 inch slices.
In a large skillet add a little olive oil and saute the eggplant until cooked through, turning once. About 3 minutes per side.
Drain on paper towels.
To assemble the sandwich, place the sauteed eggplant evenly over the 2 sub rolls, then top with the sliced mozzarella and roasted red peppers.
Drizzle with olive oil and red wine vinegar.
Season with oregano, salt and pepper to taste.