1 medium eggplant (about 1 lb.)
1 cup bottled marinara sauce
1 cup seasoned croutons, crushed
1/3 cup shredded Parmesan cheese
4 hero or hoagie buns, split
Fresh basil leaves (optional)
Preheat oven to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray. Peel eggplant (optional); cut in 1/4-inch-thick slices.
Place marinara sauce in a shallow dish. In a second shallow dish add croutons and half the cheese. Dip eggplant in marinara then crouton mixture; press to coat.
Place eggplant on prepared baking sheet. Lightly coat with cooking spray. Bake 15 minutes or until breading is browned and eggplant is tender. Remove from oven.
On baking sheet, toast buns for 2 minutes or until lightly toasted. Meanwhile, transfer remaining marinara to small microwave-safe bowl; heat for 30 seconds.
Place eggplant on toasted buns, top with marinara and cheese. Sprinkle basil leaves. Makes 4 servings.
I got this recipe from Better Homes and Garden Magazine.