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Eggplant Sub
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| 2 | eggs |
| 1 c. | dry bread crumbs |
| 1 med. | eggplant, peeled and sliced 1/4 inch thick |
| 4 (10 inch) | submarine sandwich buns, split |
| Leaf | lettuce |
| 1 jar (7-1/4 ounces) | roasted red peppers, drained and sliced |
| 8 slices | mozzarella cheese |
| 2 med. | tomatoes, thickly sliced |
| 1 can (2-1/4 ounces) | chopped ripe olives, drained |
| Italian or vinaigrette salad dressing |
In a shallow bowl, beat the eggs. Place the bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet. Bake at 350 for 30 minutes or until crispy. Cool. On the bottom of each bun, layer lettuce, eggplant, red peppers, cheese, tomatoes, and olives. Sprinkle with salad dressing; replace bun tops.
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