Quick & Easy

Eggplant parmigiana ‘meatball’ subs

These eggplant parmigiana 'meatball' subs are a delicious vegetarian alternative to traditional meatballs. Healthy, wholesome and full of flavour - even meat-lovers will be in food heaven!


Eggplant parmigiana "meatball" subs


Eggplant parmigiana “meatball” subs

1.Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
2.Place eggplant on tray; drizzle with olive oil. Roast for 25 minutes or until golden and tender.
3.Process eggplant, chickpeas, onion, garlic, rosemary and parmesan until combined; season. Add 1 cup breadcrumbs; pulse until combined. Roll level tablespoons of eggplant mixture into 24 balls. Roll eggplant balls in remaining breadcrumbs to coat.
4.Heat vegetable oil in a wok or large saucepan; deep-fry eggplant balls, in batches, for 2 minutes or until golden and heated through. Drain on paper towel.
5.Preheat grill. Cut rolls lengthways from the top, without cutting all the way through. Spread sides with sauce; top with 4 eggplant balls and sprinkle with extra parmesan. Grill for 2 minutes or until cheese melts.
6.Combine rocket and vinegar in a small bowl; divide salad between subs.

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