Meal Planner Egglant Subs
Credit: Iain Bagwell,

Jeff Mauro’s Roasted Eggplant Subs

1 small eggplant, cut into ¼-in. slices
Store-bought or homemade Italian dressing (see below)
4 large crusty hoagie rolls, sliced lengthwise
8 oz. fresh mozzarella, thinly sliced
8 oz. Genoa salami, thinly sliced
8 oz. hot capicola, thinly sliced
8 oz. prosciutto, thinly sliced
8 oz. mortadella, thinly sliced
1 cup shredded iceberg lettuce
1 medium tomato, sliced

1. Preheat the oven to 400º. Generously brush both sides of eggplant slices with Italian dressing and place in a single layer on a baking sheet lined with foil. Roast in the oven until cooked through and golden, 12 to 15 minutes.

2. Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella and roasted eggplant slices, and top with lettuce, tomato and a generous drizzle of Italian dressing.

Serves: 4
Active time: 10 minutes
Total time: 25 minutes

Homemade Italian Dressing

Combine ¼ cup red wine vinegar, 1 tsp. Dijon mustard, 2 tsp. sugar, ½ tsp. dried Italian seasoning, ½ tsp. salt, ½ tsp. freshly ground black pepper, 1 minced garlic clove and ½ small minced shallot in a blender. While the machine is running, slowly drizzle in ½ cup olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary. Store the dressing in the fridge for up to 2 weeks. Makes: 1 cup