Ingredients
Method
- Cube the eggplant into ½-inch cubes and mince the garlic.
- Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the cubed eggplant and Italian seasoning to the skillet. Cook for about 5-7 minutes until the eggplant becomes tender.
- Stir in the marinara sauce and cook for an additional 3-5 minutes, until the sauce is heated through. Taste and adjust seasoning with salt.
- Preheat the broiler to high and adjust the oven rack to the middle position.
- Mix the remaining 2 tablespoon olive oil with the butter and garlic powder. Microwave for 15-30 seconds to melt, then stir to combine.
- Arrange the sandwich rolls, cut side up, on a baking sheet. Brush the cut sides of the rolls with the garlic butter mixture.
- Broil the rolls for 4-5 minutes or until golden brown. Watch closely to prevent burning.
- After removing the rolls, switch the oven from broil to bake at 350ºF. Place the eggplant mixture on top of the toasted rolls, then add mozzarella cheese.
- Return the sandwiches to the oven and bake for 5 more minutes, or until the cheese is fully melted.
Nutrition
Notes
These sandwiches are perfect for a quick lunch or dinner. The eggplant is savory and the mozzarella perfectly melts for a satisfying bite.