• 1 Rating

These easy sandwiches are perfect for quick weeknight dinners--especially meatless Mondays!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.

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  • Drizzle eggplant with olive oil and sprinkle with salt and pepper.

  • Place eggplant and red onion in bag. Close bag with tie (found inside package). Cut six 1/2 -inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.

  • Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.

  • Roast about 20 minutes or until vegetables are tender.

  • Line a baking sheet with Reynolds® Parchment Paper. Place rolls on the prepared baking sheet with cut sides up. In a small bowl, mix feta and cream cheese together. Spread cheese mixture on cut sides of roll tops. Bake in the oven for the last 5 minutes of roasting.

  • Remove rolls and eggplant from oven. To serve, carefully cut open top of oven bag. Remember: Always support bag with pan. Place eggplant and onion on roll bottoms. Top with red peppers and romaine. Close sandwiches with the cheese-topped halves.

REYNOLDS KITCHENS TIP:

Looking for a healthy meal that fits your busy schedule? Use an oven bag to create these delicious healthy subs in just 30-minutes. Need it faster? Roast the eggplants ahead of time then throw together the sandwiches in minutes.

Nutrition Facts

380 calories; protein 16.5g 33% DV; carbohydrates 49.4g 16% DV; fat 13.9g 21% DV; cholesterol 18mg 6% DV; sodium 1146.3mg 46% DV. Full Nutrition

Reviews

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