End-Zone Eggplant Hoagies
Beat eggs with whisk. Add parsley and whisk in. Place eggplant circles into egg mixture in batches and coat. Remove circles one at a time, allow excess egg to drip, and coat each side in breadcrumb mixture. Stack all breaded eggplant on platter while coating. Preheat oven to 350 degrees for melting mozzarella once eggplant is fried. Add enough oil to large frying pan to fully coat bottom. Use oil of preference (canola is suggested). Heat over medium-high heat. When hot, add eggplant circles in batches and fry to golden brown on each side, about 2 minutes. If burning, lower heat.
Stack eggplant on paper towels to drain, layering to absorb excess oil. Add oil to pan as
necessary and be sure to heat each time. Place eggplant on sheet pans and melt mozzarella
slices in preheated oven. Slice sub rolls lengthwise. Place romaine leaves to cover rolls.
Sprinkle heavily with shredded 'Iceberg A' lettuce. Layer eggplant slices on lettuce,
overlapping. If preferred, top with grilled peppers. Suggested condiments are (but not limited
to) heated marinara sauce, sliced 'Big Mama' tomatoes, Italian dressing, and sliced