Roasted Eggplant Subs

These easy sandwiches are perfect for quick weeknight dinners--especially meatless Mondays!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 380 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• ¼ teaspoon black pepper
• 1 medium red onion, thinly sliced
• Reynolds® Parchment Paper
• 1 Reynolds® Oven Bag, large size
• 1 (1 pound) eggplant, quartered and sliced 1/4 inch thick
• 4 whole wheat Italian-style rolls, split
• 4 ounces reduced-fat feta cheese, crumbled
• 2 ounces reduced-fat cream cheese
• ½ cup sliced roasted red pepper
• 1 cup baby romaine lettuce or mixed greens

Recipe Instructions

Step 1

Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.

Step 2

Preheat oven to 350 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.

Step 3

Drizzle eggplant with olive oil and sprinkle with salt and pepper.

Step 4

Place eggplant and red onion in bag. Close bag with tie (found inside package). Cut six 1/2 -inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.

Step 5

Roast about 20 minutes or until vegetables are tender.

Step 6

Line a baking sheet with Reynolds® Parchment Paper. Place rolls on the prepared baking sheet with cut sides up. In a small bowl, mix feta and cream cheese together. Spread cheese mixture on cut sides of roll tops. Bake in the oven for the last 5 minutes of roasting.

Step 7

Remove rolls and eggplant from oven. To serve, carefully cut open top of oven bag. Remember: Always support bag with pan. Place eggplant and onion on roll bottoms. Top with red peppers and romaine. Close sandwiches with the cheese-topped halves.