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Spicy Vodka Eggplant Parm Sub

Introducing my Spicy Vodka Eggplant Parm Subs! Damn- that’s a mouthful to say and also a mouthful to eat 🙂 I absolutely LOVE eggplant parm. Most of my memories with eating it consist of my mom going to India for a few weeks and my dad always ordering it for dinners because he didn’t know what else to feed me. But that’s basically how we bond… with our love for food!

Most eggplant parm subs are made with a red sauce, or marinara. However, here we have a spicy vodka sauce!! Now, you can do a homemade vodka sauce and be a fancy pants, but I’m going to use a good old jarred sauce and amp it up to the max… because it’s easy and I’m lazy 🙂

Like most of my recipes, obviously spice is going to be a huge factor. I use a crap ton of Thai chili’s, but you can use ANY pepper you want, or just limit the amount you put in. The second part of this sauce is very heavy on garlic, which is another ingredient that is always prominent in everything I cook.

If you want to bake your eggplant instead of frying it, you can bake it in the oven at 375 degrees F for 20-25 minutes, flipping half way. I don’t eat fried food on the regular, so for me, fried eggplant is worth it in this dish. But if you want a healthier option, feel free to bake it! I also love this recipe because I don’t use eggs while battering it up. I use all-purpose flour, semolina flour, water and salt. It’s super simple and easy, but you can always use eggs and flour if you’d like!

Something to keep in mind is that I use about 6 inch sub rolls that I get from the Shop Rite deli, therefore I can fit about 3-4 pieces of eggplant in the subs. If yours are bigger, adjust the recipe for more eggplant and ingredients! Also, you may need 2 of the skinny eggplants depending on the size. Mine was super long, so I got a lot of pieces out of it. This recipe calls for extra sauce than the amount of subs, but I like to keep some on the side as a dip, so you should do that too 😉 Hope you guys enjoy the recipe! Always remember to tag me in stories/posts on IG when you make it so I can see how amazing yours turns out!! Feel free to ask me any questions you may have!

Spicy Vodka Eggplant Parm Sub
A mouthful to say and also a mouthful to eat :)

INGREDIENTS

  • 1 japanese eggplant (long/skinny)

Batter

  • 1/2 cup all purpose flour
  • 2 tsp semolina flour
  • 1/2 cup water
  • 1 pinch salt

Breadcrumbs

  • 3/4 cup panko breadcrumbs
  • 1.5 tsp cayenne pepper
  • 1 tsp dry basil

Vodka Sauce

  • 1 tbsp oil
  • 1/2 medium onion (diced small)
  • 5 cloves garlic (minced)
  • 5 thai chili’s (minced)
  • 1/2 tsp black pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp crushed red pepper
  • 2 tsp garlic powder
  • 1 cup vodka sauce (from a jar)
  • 1/4 cup parmesan cheese (shredded)

Other

  • 4 medium sub rolls
  • 2 tbsp butter
  • 1 ball fresh mozzarella
  • fresh basil

INTRUCTIONS

  1. Cut your eggplant into thin slices, coat with a light layer of salt on both sides, and let them sit for about 10 minutes. After the 10 minutes are up, pat the eggplant slices with a paper towel so they are completely dry.
  2. Mix together your batter ingredients, and in a separate bowl, mix together your breadcrumb ingredients.
  3. Dip each eggplant slice into the batter and then coat completely with the breadcrumbs. Place each coated eggplant slice on a tray and freeze for about 20-25 minutes while you prepare the sauce.
  4. On med-low heat, warm up 1 tbsp oil in a pan. Add in your onions and let them cook for about 3 minutes, until translucent. Then add in your chopped Thai chili’s and garlic. Stir for another 2 minutes.
  5. Then, add in your black pepper, cayenne pepper, crushed red pepper, garlic powder, and salt per taste. Mix well and add in your sauce. Let the sauce cook on med-low for 5-7 minutes, stirring occasionally. Turn off stove and set aside.
  6. Turn your frying oil on to medium heat. Once it’s ready, take out your eggplant slices from the freezer and start frying until they are golden brown. Place between paper towels to remove excess oil. (If you are not frying, bake them at 375 degrees F for 20-25 minutes and flip half way into it).
  7. If you aren’t baking and you are frying, turn on your oven to 375 degrees F to toast the subs.
  8. Cut your sub rolls in half and butter them up on the top and sprinkle some garlic powder on them.
  9. Your vodka sauce should be a little cooled off now so add in the Parmesan cheese to make it thicker and easy to spread on the subs.
  10. Spread a generous amount of the vodka sauce on both sides of the sub. Add a layer of eggplant slices, fresh mozzarella cheese (or shredded), and close up the subs. Bake in the oven for 10-12 minutes, until the top of the bread is crunchy and brown, and the mozzarella cheese is nice and melty.
  11. Garnish the top with basil or your choice of herbs. Use the extra vodka sauce to dip the subs in and ENJOY!!!

NOTES

DID YOU ENJOY THIS RECIPE?

Tag @chocolateandcheeseplease on Instagram & hashtag it #chocolateandcheeseplease

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hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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