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fatflyboy

Grilled Eggplant Parm Sub

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2 Medium Eggplants (sliced into 3/4 inch discs)

Olive Oil

Salt

4 Hoagie Rolls

12 Slices Provolone Cheese

Basic Tomato Sauce

1/2 bunch Basil (chiffonade)

Charred Bomba

2 Red Bell Peppers (charred)

2 Jalapenos (charred)

2 Serrano Peppers (charred)

4 Scallions (charred)

2 Pickled Cherry Peppers

1 tablespoon Capers

Extra-Virgin Olive Oil

Salt

 

Heat a gas or charcoal grill. Brush the Eggplant with Oil and place on the grill to cook until softened and slightly charred on both sides, flipping once. Toast the Buns on the grill then place a few slices of cheese on the top Buns and allow to melt. Spread some Basic Tomato Sauce and then lace a few slices of cooked Eggplant on each roll and smear with the Charred Bomba. Top with Basil.  Serve immediately. For Charred Bomba - Remove the charred flesh and stems from the Peppers. Chop all the ingredients and combine in a bowl or food processor and blend to form a coarse paste, seasoning to taste.

post-143697-0-49146900-1472654062.jpg

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