Preheat the oven to 400 degrees F. Peel and cut the eggplant into
1/4-inch slices and set aside.
Combine the milk and egg and a pinch of salt (if desired) and mix
well. Set up a breading station with one bowl for each- flour, egg
mixture, and bread crumbs. Dredge the eggplant in flour and
shake off the excess.
Submerge the eggplant in the egg mixture, shake off the excess,
then coat evenly with bread crumbs. Place the eggplant in a single
layer on a lightly greased baking sheet. Bake, uncovered, for 15 to
20 minutes, or until the eggplant is crisp on the outside and tender
inside.
Place the eggplant slices on the sub rolls, top with marinara sauce,
and serve immediately.
Originally Submitted
5/13/2009
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