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Fast Food Garden - Eggplant Hoagies

Ingredients:
2 'Early Midnight' eggplants
6 large eggs, beaten with whisk
¼ cup curly parsley, finely chopped
2 cups dried seasoned breadcrumbs
1 tablespoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
½ dozen foot-long sub rolls
1 head 'EZ Serve' romaine lettuce leaves, whole
1 head 'Iceberg A' lettuce, thinly sliced
1 'Red Delicious' onion, thinly sliced
1 16-ounce fresh mozzarella ball, thinly sliced
Grilled peppers are optional

Directions:
Peel eggplant lengthwise leaving 1-inch increments of skin on it. Remove ends. Slice eggplant into quarter-inch circles. As slicing, lay all circles on paper towels, layering to absorb moisture as it takes away any bitterness. Leave on paper towels until ready to batter dip. Combine breadcrumbs, garlic powder and oregano in vessel and set aside.

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 onion.

* Eggplant can be fried on baking sheets on the grill. Oil baking sheets, place on grill, and heat on high until oil is hot. Place eggplant on sheets, keeping grill lid closed while cooking to retain heat. This process may take longer to brown eggplants.

Read the next Article: Drought Plant Care

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Gardening Tip of the Day

  • If your corn crop didn’t produce well last season it could be due to several of these common problems:
    * Seeds were planted too close together and became overcrowded.
    * Plants did not receive enough fertilizer. Corn is a heavy feeder and especially needs nitrogen for optimal development.
    * Crop was not adequately weeded or watered when weather was dry.
    * Weather was too cold before corn could mature. Try using a hybrid corn variety bred for shorter growing seasons.
    * Corn was poorly pollinated. To prevent poor pollination, plant corn in blocks instead of long rows.
    * Crop was not rotated or stalks were left in the garden over the winter. Rotate corn to a different place every year and remove old foliage to prevent disease and insect problems. Plant a cover crop to renew soil where corn was growing.