2 eggs
1 c. dry bread crumbs
1 medium eggplant, peeled and sliced 1/4-inch thick
4 submarine sandwich buns (10-inches), split
leaf lettuce
1 (7 1/4 oz.) jar roasted red peppers, drained and sliced
8 slices Mozzarella cheese
2 medium tomatoes, thinly sliced
Italian or vinaigrette salad dressing

Beat eggs. Place bread crumbs in separate bowl. Dip eggplant in egg, then in crumbs. Place on greased baking sheet.

Bake at 350°F for 30 minutes or until crispy cool. On bun, place lettuce, eggplant, red peppers, cheese and tomatoes. Sprinkle with dressing. Enjoy!