Eggplant parmigiana "meatball" subs

These eggplant parmigiana "meatball" subs are a delicious vegetarian alternative to traditional meatballs. Healthy, wholesome and full of flavour - even meat-lovers will be in food heaven!

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
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Eggplant parmigiana "meatball" subs
  • 1 medium eggplant (300g), peeled, chopped coarsely
  • 2 tablespoon olive oil
  • 400 gram canned chickpeas (garbanzo beans), drained, rinsed
  • 1 small red onion (100g), chopped finely
  • 2 clove garlic, crushed
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 cup (80g) finely grated parmesan
  • 1 1/2 cup (150g) packaged breadcrumbs
  • vegetable oil, for deep-frying
  • 6 long soft bread rolls (300g)
  • 1 cup (260g) tomato pasta sauce
  • 3/4 cup (60g) finely grated parmesan, extra
  • 40 gram baby rocket leaves
  • 2 tablespoon balsamic vinegar


Eggplant parmigiana "meatball" subs
  • 1
    Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  • 2
    Place eggplant on tray; drizzle with olive oil. Roast for 25 minutes or until golden and tender.
  • 3
    Process eggplant, chickpeas, onion, garlic, rosemary and parmesan until combined; season. Add 1 cup breadcrumbs; pulse until combined. Roll level tablespoons of eggplant mixture into 24 balls. Roll eggplant balls in remaining breadcrumbs to coat.
  • 4
    Heat vegetable oil in a wok or large saucepan; deep-fry eggplant balls, in batches, for 2 minutes or until golden and heated through. Drain on paper towel.
  • 5
    Preheat grill. Cut rolls lengthways from the top, without cutting all the way through. Spread sides with sauce; top with 4 eggplant balls and sprinkle with extra parmesan. Grill for 2 minutes or until cheese melts.
  • 6
    Combine rocket and vinegar in a small bowl; divide salad between subs.