Ingredients

4 servings

　　1 cup Italian-style bread crumbs (3 overflowing handfuls)

　　1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)

　　3 tablespoons sesame seeds

　　4 tablespoons extra-virgin olive oil (EVOO)

　　1 large firm eggplant, thinly sliced

　　1/2 cup all-purpose flour

　　2 eggs, beaten with a splash of water

　　2 garlic cloves, chopped

　　1 16-ounce jar roasted red peppers, drained

　　1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand

　　Salt and freshly ground black pepper

　　4 crusty sub rolls, tops split

　　1 pound smoked fresh mozzarella cheese, thinly sliced

　　

Step 1

Preheat the oven to 400°F. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the EVOO.

　　

Step 2

Dust the eggplant slices in the flour, then dip in the eggs and press into the breadcrumb mixture. Arrange the eggplant on a large nonstick cookie sheet and bake in the center of the oven until deep golden all over, 15 to 17 minutes.

　　

Step 3

While the eggplant cooks, in a medium sauce pot over medium heat, sauté the garlic in the remaining 2 tablespoons of EVOO. Puree the roasted peppers in a food processor. Add the peppers and tomatoes to the garlic, season with salt and pepper, and heat through.

　　

Step 4

Turn the oven from bake to broil. Fill the sub rolls with sauce, breaded sesame eggplant, and smoked mozzarella, then place the subs under the broiler. Brown the cheese until it bubbles, then serve up the subs nice and hot.

　　Rachael Ray 365: No Repeats