30-Minute Broiled Eggplant Marinara Subs
These satisfying submarine sandwiches feature golden-broiled eggplant slices topped with homemade marinara sauce and melted mozzarella cheese, all nestled in toasted hoagie rolls. The tender eggplant provides a meaty texture that pairs beautifully with the aromatic herb-infused tomato sauce. Served alongside a crisp romaine salad dressed with a tangy vinaigrette, this meal offers a perfect balance of warm comfort food and fresh vegetables. The broiling technique gives the eggplant a lovely caramelized exterior while keeping it tender inside, making it an excellent weeknight dinner that's both hearty and wholesome.
Ingredients
- 2 hearts romaine lettuce, chopped
- 4 roma tomatoes, chopped
- 1 can black olives, sliced, drained and rinsed
- 1 Tbsp mayonnaise
- 1 Tbsp red or white wine vinegar
- ¼ tsp dried oregano
- 3 Tbsp olive oil
- 1 lb Chinese or Japanese eggplants, sliced
- 4 cloves garlic, chopped
- 5 oz mozzarella cheese, shredded
- 1 Tbsp cooking oil
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 can crushed tomatoes
- 4 hoagie rollsItalian-style rolls1:1
Any crusty Italian bread works well
Instructions
- 1
Turn on the oven's broiler and place a rack about 8 inches beneath the heat source
- 2
Broil eggplant slices, flipping halfway through, until golden brown on each side
- 3
Remove eggplant slices from the pan and set aside
- 4
Heat a large saucepan over medium-high heat and add cooking oil
- 5
Add garlic, basil, and oregano to heated oil and cook until fragrant
- 6
Pour crushed tomatoes over top and bring to a simmer
- 7
Remove sauce from heat and season with salt and pepper
- 8
Slice open hoagie rolls and lay flat, cut-side up on the sheet pan
- 9
Broil rolls until starting to turn golden brown
- 10
Divide eggplant slices and sauce between rolls and top with mozzarella
- 11
Return to broiler and cook until cheese is bubbly and melted
- 12
Whisk together mayonnaise, vinegar, and oregano for salad dressing
- 13
Add olive oil while whisking to create vinaigrette
- 14
Toss lettuce, tomatoes, and black olives with the dressing
- 15
Serve eggplant subs with salad on the side
Tips
Use Chinese or Japanese eggplants for quicker cooking and less bitterness than larger Italian varieties
Keep the broiler on low setting if available to prevent burning while ensuring even browning
Toast the hoagie rolls lightly before assembling to prevent them from getting soggy from the sauce
Good to Know
Refrigerate assembled subs for up to 2 days. Reheat in oven at 350F until heated through. Store salad components separately.
Prepare marinara sauce up to 3 days ahead. Broil eggplant day of serving for best texture.
Serve immediately while cheese is melted and bread is still warm. Salad can be dressed just before serving.
Common Mistakes
Don't skip draining the olives to avoid excess liquid in the salad
Avoid over-broiling the eggplant to prevent bitter, burnt flavors
Substitutions
Use larger slices and may need longer cooking time
Any crusty Italian bread works well
FAQ
Can I make these subs without a broiler?
Yes, you can bake the eggplant at 425F for 15-20 minutes, flipping once, then assemble and bake until cheese melts.
What if I don't have hoagie rolls?
Any crusty Italian bread, ciabatta rolls, or even thick slices of French bread will work well for these subs.
How long will leftover marinara sauce keep?
The homemade marinara sauce will keep in the refrigerator for up to 5 days or can be frozen for up to 3 months.