Name: Eggplant parmigiana ‘meatball’ subs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: Eggplant parmigiana "meatball" subs; 1 medium eggplant (300g), peeled, chopped coarsely; 2 tablespoon olive oil; 400 gram canned chickpeas (garbanzo beans), drained, rinsed; 1 small red onion (100g), chopped finely; 2 clove garlic, crushed; 1 tablespoon finely chopped fresh rosemary leaves; 1 cup (80g) finely grated parmesan; 1 1/2 cup (150g) packaged breadcrumbs; vegetable oil, for deep-frying; 6 long soft bread rolls (300g); 1 cup (260g) tomato pasta sauce; 3/4 cup (60g) finely grated parmesan, extra; 40 gram baby rocket leaves; 2 tablespoon balsamic vinegar

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!

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Serves 6

Prep

15M

Cook

45M

Total

Ingredients

Eggplant parmigiana “meatball” subs

1 medium eggplant (300g), peeled, chopped coarsely

2 tablespoon olive oil

400 gram canned chickpeas (garbanzo beans), drained, rinsed

1 small red onion (100g), chopped finely

2 clove garlic, crushed

1 tablespoon finely chopped fresh rosemary leaves

1 cup (80g) finely grated parmesan

1 1/2 cup (150g) packaged breadcrumbs

vegetable oil, for deep-frying

6 long soft bread rolls (300g)

1 cup (260g) tomato pasta sauce

3/4 cup (60g) finely grated parmesan, extra

40 gram baby rocket leaves

2 tablespoon balsamic vinegar

Method

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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Ingredients

Method

Eggplant parmigiana “meatball” subs

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