Baked Sesame Eggplant Subs

with Fire-Roasted Tomato and Red Pepper Sauce

From Rachael Ray: 365 No Repeats

1 C Italian-style bread crumbs
1/2 C grated Parmigiano-Reggiano
3 Tbsp sesame seeds
4 Tbsp extra-virgin olive oil (EVOO)
1 large firm eggplant, thinly sliced
1/2 C all-purpose flour
2 eggs, beaten with a splash of water
2 garlic cloves, chopped
1 16oz jar roasted red peppers, drained
1 15oz can diced fire-roasted tomatoes, such as Muir Glen organic brand
salt and fresh ground black pepper
4 crusty sub rolls, tops split
1 pound smoked fresh mozzarella cheese, thinly sliced

Preheat the oven to 400. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the EVOO.

Dust the eggplant slices in the flour, then dip in the eggs and press into the breadcrumb mixture. Arrange the eggplant on a large nonstick cookie sheet and bake in the center of the oven until deep golden all over, 15-17 minutes.

While the eggplant cooks, in a medium sauce pot over medium heat, saute the garlic in the remaining 2 tablespoons of EVOO. Puree the roasted peppers in a food processor. Add the peppers and tomatoes to the garlic, season with salt and pepper, and heat through.

Turn the oven from bake to broil. Fill the sub rolls with sauce, breaded sesame eggplant, and smoked mozzarella, then place the subs under the broiler. Brown the cheese until it bubbles, then serve up the subs nice and hot.