Roasted Eggplant Subs

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



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.


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

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