Peanut Crusted Eggplant Subs

Nov 18, 2019Lunch, Recipes

The incorporation of peanuts into this eggplant dish adds a subtle nutty flavor with a crispy outer texture and a tender inner texture. Ground peanuts and peanut powder also add high-quality plant-based protein, making this dish both delectable and nutritious.

Serves 6


 Medium-Sized Eggplant
Peanut Powder
Balsamic vinegar
Peanuts, roasted
Bread Crumbs
Spices: garlic powder, onion powder, dried oregano, dried basil, fresh basil, salt
Olive oil
Marinara sauce, heated
 Plant-based cream cheese
Hoagie bread, toasted


Eggplant: (preheat oven to 425° F)

  1. Cut a medium-sized eggplant lengthwise in approximately 6 ½-inch pieces and set aside.
    Optional: sprinkle both sides of each piece of eggplant with salt and let sit for 2 hours. Rinse thoroughly. This allows the eggplant to “sweat” and will give your finished product a firmer texture.
  2. Create a base coating by combining the following and mixing thoroughly:
    • ¼ cup peanut powder
    • ½ cup water
    • 1 teaspoon balsamic vinegar
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
  3. Create the breading mixture by first grinding the peanuts (a) in a food processor.  Add the other breading ingredients (b-f) and process until finely ground:
    • 1 cup roasted peanuts
    • 1 ½ cup bread crumbs
    • 1 teaspoon garlic powder
    • 2 teaspoons onion powder
    • ½ tablespoon each: dried oregano and dried basil
    • 1 teaspoon salt
  4. Line a baking pan with olive oil (2-3 tablespoons).
  5. Dip each eggplant slice in the base coating (#2), and then in the breading mixture (#3).
  6. Bake in the oven until golden brown on each side, about 20-25 minutes (flipping halfway)

Cream cheese basil mix

  1. While the eggplant is baking, combine in a bowl and whisk thoroughly:
    • ½ cup plant-based cream cheese + 1/8 cup water
    • 5-6 basil leaves, chopped finely
    • 1 teaspoon balsamic vinegar
    • ½ teaspoon each: onion powder, garlic powder
    • Salt to taste (optional: a squeeze of lemon juice)

Once the eggplant is golden brown, your sandwich is ready to assemble. Layer as follows: cream cheese spread, eggplant, marinara sauce. Enjoy with a side salad!