Eggplant Parmesan Subs Recipe

Eggplants: Large, round slices of this versatile vegetable form the base of the subs.

Breadcrumbs: Use vegan breadcrumbs to keep the recipe plant-based and add a crispy texture to the eggplant.

Almond milk: Unsweetened almond milk serves as a dairy-free alternative for dipping the eggplant slices.

Marinara sauce: A rich, flavorful tomato sauce that complements the eggplant and cheese.

Sub rolls: Vegan sub rolls provide the perfect vessel for assembling the subs.

Vegan mozzarella cheese: Shredded vegan mozzarella melts beautifully, adding a cheesy finish to the subs.

For an extra crispy texture, try double-dipping the eggplant slices. First, dip them in the almond milk, then coat with breadcrumbs. Let them sit for a few minutes to allow the coating to adhere. Dip them in the almond milk and breadcrumbs again before baking. This will create a thicker, crunchier crust that holds up well in the sub rolls.

• Eggplants - Substitute with zucchini: Zucchini has a similar texture and can be sliced into rounds, making it a great alternative for layering in the subs.

• Vegan breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and are also vegan-friendly.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Unsweetened soy milk has a neutral flavor and similar consistency, making it a suitable replacement for almond milk.

• Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar tomato base and flavor profile, making it a good alternative for marinara sauce.

• Vegan sub rolls - Substitute with whole wheat rolls: Whole wheat rolls are often vegan and provide a healthier, fiber-rich option.

• Shredded vegan mozzarella cheese - Substitute with shredded vegan cheddar cheese: Shredded vegan cheddar cheese melts well and adds a slightly different but delicious flavor to the subs.

• Allow the eggplant parmesan subs to cool completely before storing. This prevents condensation, which can make the bread soggy.

• For short-term storage, wrap each sub individually in aluminum foil or plastic wrap. Place them in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3 days.

• For freezing, wrap each sub tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped subs in a resealable freezer bag. Label with the date and store in the freezer for up to 2 months.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Remove any plastic wrap and place the sub in its foil on a baking sheet. Heat for about 15-20 minutes, or until the vegan mozzarella is melted and the sub is heated through.

• To reheat from frozen, preheat your oven to 350°F (175°C). Remove any plastic wrap and place the sub in its foil on a baking sheet. Heat for about 25-30 minutes, or until the sub is thoroughly heated and the cheese is melted.

• If you prefer a crispier texture, unwrap the sub for the last 5 minutes of reheating.

• For a quicker reheating option, you can use a microwave. Remove any foil and place the sub on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on high for 2-3 minutes if refrigerated, or 4-5 minutes if frozen, checking halfway through to ensure even heating.

• If the bread becomes too soft in the microwave, you can finish reheating in a toaster oven for a few minutes to regain some crispiness.

• Always check the internal temperature of the subs to ensure they are heated through, especially when reheating from frozen. The ideal temperature should be at least 165°F (74°C).

• Preheat your oven to 350°F (175°C). Wrap the eggplant parmesan subs in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until the vegan mozzarella is melted and the subs are warmed through.

• For a quicker method, use a microwave. Place the subs on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the subs in the basket and heat for 5-7 minutes. This method will help maintain the crispiness of the breadcrumbs on the eggplant.

• For stovetop reheating, use a skillet over medium heat. Add a splash of almond milk or a bit of marinara sauce to the pan to create steam and keep the subs moist. Cover with a lid and heat for about 5-7 minutes, flipping halfway through.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the subs on the rack and heat for 10-15 minutes, or until the vegan cheese is melted and the subs are warmed through.

• Oven: Used to bake the eggplant slices and melt the vegan mozzarella cheese on the subs.

• Baking sheet: Provides a flat surface for baking the coated eggplant slices.

• Mixing bowl: Holds the almond milk for dipping the eggplant slices.

• Tongs: Helps flip the eggplant slices halfway through baking.

• Saucepan: Used to warm the marinara sauce over medium heat.

• Knife: Slices the eggplants into rounds.

• Cutting board: Provides a safe surface for slicing the eggplants.

• Measuring cups: Measures the almond milk, breadcrumbs, and marinara sauce accurately.

• Spatula: Assists in assembling the subs by spreading the marinara sauce and placing the eggplant slices.

• Baking dish: Holds the assembled subs while they are placed back in the oven to melt the cheese.

Prepare ingredients ahead: Slice the eggplants and measure out the breadcrumbs and almond milk the night before.

Use pre-made marinara: Save time by using store-bought marinara sauce instead of making your own.

Preheat oven early: Start preheating the oven while you prepare the eggplant slices to save a few minutes.

Assemble efficiently: Lay out all components (sub rolls, baked eggplant, marinara sauce, vegan mozzarella) in an assembly line to speed up the process.

Batch bake: Bake multiple eggplant slices at once to reduce overall cooking time.