- 2 cups marinara sauce
- 1/2 teaspoon hot red pepper flakes
- 4 6-inch (about 3 oz each) Italian hoagie rolls, split
- 1/4 cup olive oil
- 2 1-pound eggplants
- 1/2 pound thinly sliced provolone or mozzarella
- 1 cup fresh basil leaves, chopped
In saucepan over medium heat, heat marinara sauce and add red pepper flakes.
Heat grill to medium-high.
Cut eggplants crosswise into 1/2-inch thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
Oil grill rack, then grill eggplant (covered if using gas grill), loosening with a metal spatula and turning occasionally to avoid over-browning, until very tender (6-8 minutes). Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt (about 30 seconds). Transfer eggplant with spatula to a large tray.
Brush cute side of rolls with 1 tablespoon oil. Grill rolls (cut side only) until grill marks appear (about 1 minute).
Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, top with basil and remaining cheese and close sandwiches.
Fat: 32.9 g
Saturated Fat: 12.6 g
Cholesterol: 39.3 mg
Sodium: 1394 mg
Carbs: 68.8 g
Fiber: 14.9 g
Protein: 28.3 g