Ingredients
Directions
Preheat the oven to 400ºF.
Peel the eggplant, slice into 8 slices lengthwise, and place on a rack over a baking sheet.
Generously salt and allow to drain for about 15 minutes.
While the eggplant is draining, set up your breading station by whisking together the eggs with about 1/4 cup of water in a large bowl. Place the flour and breadcrumbs into bowls.
Heat enough oil in a large heavy skillet to reach about 1/4 inch over medium-high heat.
Rinse and pat dry the eggplant.
Bread the slices of eggplant by dredging each into the flour, knocking off any excess. Dip into the egg wash, then dredge in the breadcrumbs, pressing to make sure the breadcrumbs adhere.
Fry each slice of eggplant about 4 minutes per side or until deep-golden brown, and drain on paper towels.
To assemble: Split each hoagie roll in half and toast lightly. Place two slices of eggplant on the bottom of each roll, top with 2 tablespoons of the marinara, then 1/4 of the pepperoni, then 2 more tablespoons of marinara, then 3 slices of the fresh mozzarella.
Bake in the oven until the cheese is melted and beginning to brown slightly.
Remove from the oven and top each hoagie with the top of the rolls. Cut in half and serve immediately.
