Roasted Eggplant Subs

Ingredients

• Servings: 4
• 1 tablespoon all-purpose flour
• 1 (1 pound) eggplant, quartered and sliced 1/4 inch thick
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium red onion, thinly sliced
• 4 whole wheat italian-style rolls, split
• 4 ounces reduced-fat feta cheese, crumbled
• 2 ounces reduced-fat cream cheese
• 1/2 cup sliced roasted red pepper
• 1 cup baby romaine lettuce or mixed greens

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.
• drizzle eggplant with olive oil and sprinkle with salt and pepper.
• 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.
• 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.
• roast about 20 minutes or until vegetables are tender.
• 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.
• 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.