Peanut Crusted Eggplant Subs
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.
4 subs
Ingredients
Base Coating
1/4 cup of peanut powder
1/2 cup of water
1 tsp of balsamic vinegar
1 tsp of garlic powder
1/2 tsp of salt
2-3 tbsp of olive oil
Breading Mixture
1 cup of roasted peanuts
1 1/2 cup of panko breadcrumbs
1 tsp of garlic powder
2 tsp of onion powder
1/2 tbsp of italian oregano, dried
1/2 tbsp of basil, dried
1 tsp of salt
Cream Cheese Basil Mix
1/2 cup of cream cheese, plant-based
1/8 cup of water
5-6 leaves of basil, chopped finely
1 tsp of balsamic vinegar
1/2 tsp of garlic powder
1/2 tsp of onion powder
1 squeeze of lemon juice, optional
Eggplant
1 unit of eggplant, medium
1 jar of marinara sauce, heated
1 piece of hoagie bread, toasted
Instructions
- Combine ingredients and mix thoroughly.
- Grind the peanuts in a food processor.
- Add other ingredients and process until finely ground.
- Combine in a bowl and whisk thoroughly.
- 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.
- Line a baking pan with olive oil.
- Dip each eggplant slice in the base coating, and then in the breading mixture.
- Bake in the oven until golden brown on each side, about 20-25 minutes (flipping halfway).
- Once the eggplant is golden brown, your sandwich is ready to assemble. Layer as follows: cream cheese spread, eggplant, marinara sauce.
Base Coating
Breading Mixture
Cream Cheese Basil Mix
Eggplant
Enjoy with a side salad!
Estimated Nutritional Information
Calories:
446kcal
Carbohydrates:
36g
Saturated Fat:
8g
Unsaturated Fat:
16g
Fiber:
8g
Protein:
14g
Sodium:
750mg
Sugar:
8g
Added Sugars:
3g
