Roasted Eggplant Subs

Name: Roasted Eggplant Subs
Cook time: 20 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 Reynolds® Oven Bag, large size; Reynolds® Parchment Paper; 1 tablespoon all-purpose flour; 1 (1 pound) eggplant, quartered and sliced 1/4 inch thick; 1 tablespoon olive oil; ½ teaspoon salt; ¼ 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; ½ cup sliced roasted red pepper; 1 cup baby romaine lettuce or mixed greens

These easy sandwiches are perfect for quick weeknight dinners–especially meatless Mondays!

INGRIDIENT

1 Reynolds® Oven Bag, large size

Reynolds® Parchment Paper

1 tablespoon all-purpose flour

1 (1 pound) eggplant, quartered and sliced 1/4 inch thick

1 tablespoon olive oil

½ teaspoon salt

¼ 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

½ cup sliced roasted red pepper

1 cup baby romaine lettuce or mixed greens

DIRECTION

Step: 1

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.

Step: 2

Drizzle eggplant with olive oil and sprinkle with salt and pepper.

Step: 3

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.

Step: 4

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.

Step: 5

Roast about 20 minutes or until vegetables are tender.

Step: 6

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.

Step: 7

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.

NUTRITION FACT

Per Serving: 380 calories; protein 16.5g; carbohydrates 49.4g; fat 13.9g; cholesterol 18mg; sodium 1146.3mg.

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