Reviewed: Nov. 23, 2009

These were definitely better than any sub sandwich you could get at a sub shop or restaurant; and I married into a family of cheesesteak "experts" from Philadelphia!

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KINGALEX

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Front Royal, Virginia, USA

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Reviewed: Oct. 21, 2009

I had never eaten an eggplant before this year, when we grew them in our garden. This was an excellent recipe to start out with! I have made these multiple times already!

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moondancemama

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Johnston, Iowa, USA

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Reviewed: Oct. 8, 2009

I was never a big Eggplant fan until my friends father introduced me to this recipe. Ever since i've whipped these guys up numerous times for friends and family, and have WOWed 'em all. Excellent, excellent recipe!

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Wizard

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Reviewed: Sep. 20, 2009

Good, simple, fresh sandwich without much fuss or muss. Fresh basil adds nice flavor. Delish...Will make again. Adding to my favorites.

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Julie B.

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Evansville, Indiana, USA

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Reviewed: Sep. 3, 2009

Easy and ohh so good..toasted bread with the cheese on top made it so yummy@@

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Maggie

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Reviewed: Aug. 31, 2009

Great sandwich! I did toast the feta a little on the bread, but no other changes. Delicious. A fight broke out for seconds!

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ANNESCHEER

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Reviewed: Aug. 14, 2009

This is the most AMAZING sandwich ever! I crave it on an almost daily basis.

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Yasmine82

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Reviewed: Aug. 3, 2009

This would be great assembled as an appetizer as well. Next time I am going to cut up the Eggplant, tomato and basil into pieces because it kind of just falls all out when you take a bite.

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Ambam

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Reviewed: Jul. 15, 2009

I wanted to try this recipe but didn't expect to love it as much as I do!! I used cooking spray instead of olive oil and after a few minutes when I checked the status of the broiling eggplant, it looked dry so I sprayed some italian dressing on each slice. I also just sprinkled garlic salt on the rolls spread with mayo instead of mixing it together so I wouldn't have any wasted garlic mayo sitting around! I will make this again and again. We didn't even miss the meat!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

Wonderful! With a garden producing eggplant faster than I can use it, I'm always looking for recipes. This is a keeper. To prevent sogginess, I sliced the eggplant, layed it on a paper towel, lightly salted, and topped with another towel. This pulls out the excess moisture. Thirty minutes later, I just rinsed and dried the slices, then proceeded with the recipe. I didn't have fresh tomatoes, so I used a bit of spaghetti sauce and served on regular toasted bread. My husband and teenage son both raved about this meal.

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jun. 18, 2009

I followed the original recipe, and it was one of the best sandwiches I have ever had. I will make it again often.

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Melissa Suzannah

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

This doesn't make them better, just easier. I used my Presto electric tabletop grill. Drizzled olive oil, grilled eggplant while slicing bread which then went on the same grill to brown. After the bread came off, added a touch more olive oil and cooked the pressed garlic on the grill. Then spread that garlic/oil mixture out and put the bread over it, cut side down, to brown some more. Meanwhile, still grilling eggplant. All got done at the same time, less to watch, less to clean. I did use half the mayo and guess what - turned the heat way down and kept the completed sandwiches warm as long as needed. Great recipe!

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Alice Adams

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Reviewed: May 14, 2009

These were delicious! I made homemade Vienna rolls (Joy of Cooking -- these are the best!) and used reduced fat feta and couldn't tell the difference at all. I didn't want to bother mixing the mayo and garlic in case I got too much mayo so I just spread a little minced garlic right on the sandwich. Unfortunately a recent bout of hail all but destroyed my basil, so we skipped it. I typically try to keep things healthy -- you know, replace oil with applesauce, white flour with home-ground whole wheat, etc. etc., but I am still a southern girl so I have an admission to make: I fried my eggplant. (After dipping in egg and then in flour). This was ONE GOOD SANDWICH! Sadly, it was only after the fact that I remembered that I actually have baked eggplant as an alternative to frying (Eggplant Parmesan) and it was still delicious, so next time I will bake this and see how it is.

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For King and Prince

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

This recipe was really good. I made a few changes because I do not like mayo I I mixed olive oil, garlic and balsamic vinegar and lightly spread it over wheat flat bread instead of a hoggie roll. It was very tasty!

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Vejigante

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 8, 2009

Really a nice meatless treat, I grilled my eggplant on a penne grill and ended up grilling the whole thing, really, thank so much!

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StableBoy

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Reviewed: Mar. 23, 2009

A fast, yummy, easy vegetarian sandwich, works for me! I did a striped peel on the eggplant, then lowered my broiler rack because I think it would have burned within the 10 minutes. I served it with provolone on wheat bread, that's what was on hand.

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sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Mar. 17, 2009

This was great. Very important to sweat the eggplant first. I grilled mine on a george foreman, added grilled red peppers and alfalfa sprouts! This is my new go to veggie sandwich, thank!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Feb. 9, 2009

This sandwhich is quick & easy to make. Since I love eggplant, I double layered my eggplants. I also used wheat roll. Great with soup and/or chips.

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Top Hat

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Reviewed: Dec. 21, 2008

These were really really good. Very close to the UCI sandwiches they were modeled after. Easy too. Definitely worth a try.

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

You have to know how to handle eggplant. I placed slices on a cookie sheet and salted both sides and let them sit for at least 30 minutes. Then I took highly absorbent papertowel(youll need alot) and I pressed the eggplant between the paper towel with my palms. I wouldnt recommend over pressing because It does shrink the size of the eggplant alot and I preffer a little juiciness. But if you want them really meaty press itall out. I just salt them and eat them as a snack. I even chopped some the next morning and added it to some acrambled eggs covered in Mozzerella. You can pretty much use eggplant in place of meat in anything. In the summer I cut it in strips lengthwise and brush w/olive oil and chaopped garlic and grill it as a side dish. The possibility's are endless just dont forget to do the salt and sweat first. Good Basic Recipe.

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