Greetings, friends, I come to you with yet another do-able weeknight wonder. It’s my first week working in Special Education, and I’m certainly low on energy between elementary school and grad school! Delicious and do-able dinners are crucial for relaxing weeknights with Andrew—hence tonight’s indulgent sandwiches: Eggplant and Chicken Parmesan Subs!
When Andrew and I enjoy Italian carry-out, we always order chicken and eggplant parmesan subs. There is never enough marinara on my eggplant—and the vegetables are either dry, heavily breaded with barely eggplant inside, or large slabs of barely-cooked aubergines. Andrew often finds the flavorless chicken too thick, with too little cheese and sauce. We think we love these subs, but so often finish unsatisfied.
These roasted subs are far superior to any local carry-out (unless you reside adjacent to Little Italy). They are simple in assembly and on the plate in less than 30 minutes.
Lindsey’s Roasted Parmesan Subs
fresh French baguette
marinara sauce (Newman’s Own brand was beautifully bold)
baby eggplant / chicken tenderloins
Heat the marinara over low in a small saucepan until assembly time.
Slice the baguette lengthwise and brush inside with a very light layer of olive oil. Toast on a sheet pan 5-8 minutes at 350F, set aside, and raise the oven temperature to 450F.
Onto the same sheet pan, place the eggplant (sliced in 1/2-inch rounds, halved) with a sprinkling of coarse salt and light brushing of olive oil. If you are roasting chicken tenderloins, click here for my foolproof chicken marinade. Bake the eggplant (or chicken, or both!) until just cooked through. This should take no longer than 10 minutes.
Though you can assemble all the goodies as you like, Andrew and I spread a thick layer of marinara on the bottom of our rolls, a thin layer on the top roll. Next, the roasted eggplant or chicken, followed by a bit more sauce and a generous sprinkling of mozzarella.
Place the pan with the open sandwiches into the 450F oven until the cheese is melted and starting to brown—about 5 minutes.
Serve alongside fresh lettuce with (optional) parmesan shavings and light vinaigrette: juice of one lemon, olive oil and honey whisked in until it doesn’t taste too lemony, salt and pepper and a drop of balsamic. Add one chopped shallot if you have it. Oh do!
And now you must promise to really, really enjoy yourself. This sub is worth it.