Crispy Eggplant Hoagie
Crispy Eggplant Hoagie
Directions
- Heat oil in fryer to 350°. Cook eggplant for 1-2 minutes until golden brown. Transfer to a towel lined sheet pan to absorb excess oil.
- Heat olive oil in sauté pan over medium high heat then add spinach, salt, and pepper. Cook for 1-2 minutes until wilted
- Spread dressing on each side of toasted hoagie bread.
- Top bottom of roll with wilted spinach. Followed by slices of mozzarella cheese.
- Place fried eggplant rounds next followed by sliced pepperoncini and hand torn basil then serve.
Ingredients
- 1 ea Roma® Roll(s), Hoagie, 12 in., sliced
- 4 ea Roma® round eggplant cutlet
- Brilliance® oil, for frying
- 4 slices ea Roma® Cheese, Mozzarella, fresh
- 1 ea Roma® Pepperoncini, sliced
- 2 tbsp Roma® extra virgin olive oil
- 3 leaves ea Peak Fresh Produce® Basil, hand-torn
- 2 tbsp Piancone® Roasted Red Pepper Dressing
- 2 cups Peak Fresh Produce® Spinach
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground