1. Home >
  2. Recipes >
  3. Roasted Eggplant Subs

Roasted Eggplant Subs

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes at 350°F
  • Servings: 4
  • Course: Main Dish

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

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Looking for a healthy meal that fits your busy schedule? Use an oven bag to create these delicious healthy subs in just 30-minutes. Need it faster? Roast the eggplants ahead of time then throw together the sandwiches in minutes.


  • 1 tablespoon all-purpose flour
  • 1 pound eggplant, quartered and sliced ¼-inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium red onion, thinly sliced
  • 4 whole wheat Italian-style rolls, split
  • 4 ounces reduced-fat feta cheese, crumbled
  • 2 ounces reduced-fat cream cheese
  • 1/2 cup sliced roasted red pepper
  • 1 cup baby romaine lettuce or mixed greens


Step 1

PREHEAT oven to 350°F. Do not exceed 400°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.

Back to top


Back to top