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 eggplant parm subs?

Change Page: 12 > | Showing page 1 of 2, messages 1 to 30 of 37
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dctourist

  • Total Posts: 325
  • Joined: 7/23/2004
  • Location: Washington, DC
eggplant parm subs? Thu, 07/21/05 5:22 PM (permalink)
Where are the best eggplant parmesan subs? Fried, grilled, it's all the same, but the bread has to be good. I actually had one recently that I liked at Marcella la Bersagliera on Connecticut Ave. in Chevy Chase, MD, that had just a few sliced tomatoes and some basil leaves, with fresh mozz and grilled eggplant. On the zen/yuppie side, but yummy good.

Reminds me - I have some fresh basil and eggplant cutlets in the fridge, and could easily pick up a french/hoagie roll and some mozz.
 
#1
    wheregreggeats.com

    RE: eggplant parm subs? Fri, 07/22/05 8:54 AM (permalink)
    There is a very simple answer to this one. The Skyline Restaurant, near BDL, the Hartford - Springfield airport, in Windsor Locks, Connecticut.
     
    #2
      tsores

      • Total Posts: 653
      • Joined: 8/27/2001
      • Location: Evanston, IL
      RE: eggplant parm subs? Fri, 07/22/05 9:51 AM (permalink)
      Any around the Chicago area? I'd love to know.
       
      #3
        efuery

        • Total Posts: 630
        • Joined: 12/23/2003
        • Location: Danbury, CT
        RE: eggplant parm subs? Fri, 07/22/05 10:12 AM (permalink)
        I don't know if it is still in business but the Terrace Bakery in New London CT makes an awesome eggplant grinder (sub).
         
        #4
          santacruz

          • Total Posts: 372
          • Joined: 8/1/2003
          • Location: Pescadero, CA
          RE: eggplant parm subs? Fri, 07/22/05 2:40 PM (permalink)
          The RED Front in Troy N.Y. used to have an excellent one.

          I make my own after I have made a big casserole of EggPlant Parm. Usually I use a Cabatta roll or very fresh Italian bread. It has to be heated and have a goodly amount of sauce, sometimes I put extra sauce on it.

          This is The best Sandwich/Grinder/Hoagie/Submarine etc.
           
          #5
            Michael Hoffman

            • Total Posts: 17850
            • Joined: 7/1/2000
            • Location: Gahanna, OH
            RE: eggplant parm subs? Fri, 07/22/05 2:50 PM (permalink)
            I'm not knocking it, but why an eggplant parmagiano sandwich? I just don't get it.
             
            #6
              efuery

              • Total Posts: 630
              • Joined: 12/23/2003
              • Location: Danbury, CT
              RE: eggplant parm subs? Fri, 07/22/05 2:57 PM (permalink)
              Umm....because it tastes really freaking good.
               
              #7
                tiki

                • Total Posts: 4135
                • Joined: 7/7/2003
                • Location: Rentiesville, OK
                RE: eggplant parm subs? Fri, 07/22/05 2:58 PM (permalink)
                Mr Hoffman, all i can offer as a reply is---Because its GOOD!--and btw--if any of you folks are in the vacinity of Medfisld Mass---checkout the eggplant parm sub at Casa Bella!!--its right in downtown Medfield--and their pizza os wonderful!!--and tell Pat Michael Teague sent ya!!
                 
                #8
                  berndog

                  • Total Posts: 674
                  • Joined: 4/8/2003
                  • Location: Rochester, NY
                  RE: eggplant parm subs? Fri, 07/22/05 3:00 PM (permalink)
                  quote:
                  Originally posted by Michael Hoffman

                  I'm not knocking it, but why an eggplant parmagiano sandwich? I just don't get it.


                  Michael, and I thought you liked good Italian food?

                  Once you try one, you won't have to ask. Delicious eggplant parmigian, hopefully freshly fried with crisp coating, with lots of good sauce, in a fresh hoagy roll. YUM !!!

                  Campi's in Rochester used to make a great eggplant or veal parmigian sandwich, but I haven't been there for years, so I don't know if the quality is the same.
                   
                  #9
                    Michael Hoffman

                    • Total Posts: 17850
                    • Joined: 7/1/2000
                    • Location: Gahanna, OH
                    RE: eggplant parm subs? Fri, 07/22/05 3:16 PM (permalink)
                    OK. OK. Here's the deal. I love eggplant parmagiano. I make it often. I always make some linguine to serve with it. I just don't understand putting it on bread.
                     
                    #10
                      tiki

                      • Total Posts: 4135
                      • Joined: 7/7/2003
                      • Location: Rentiesville, OK
                      RE: eggplant parm subs? Fri, 07/22/05 3:44 PM (permalink)
                      Look at it this way ---in a sub, you can eat it in the car on the way to that fishing trip!
                       
                      #11
                        Michael Hoffman

                        • Total Posts: 17850
                        • Joined: 7/1/2000
                        • Location: Gahanna, OH
                        RE: eggplant parm subs? Fri, 07/22/05 3:56 PM (permalink)
                        quote:
                        Originally posted by tiki

                        Look at it this way ---in a sub, you can eat it in the car on the way to that fishing trip!

                        Oh, no. Then I'd have the smell of it on my hands, and you never want the smell of something foreign to the fish you're after to get on your line or your lures. Perhaps if I fished for anchovy it would be OK.
                         
                        #12
                          mahipp

                          • Total Posts: 8
                          • Joined: 7/17/2005
                          • Location: Seminole, FL
                          RE: eggplant parm subs? Fri, 07/22/05 11:08 PM (permalink)
                          The best is cold eggplant sandwiches. My mom is Italian and made the best eggplant parmigiana. My favorite food in the world is leftover eggplant on a two thickly buttered slices of bread. You probably have to be of Italian descent to understand.
                           
                          #13
                            Bobs

                            • Total Posts: 244
                            • Joined: 6/28/2003
                            • Location: Jackson, TN
                            RE: eggplant parm subs? Fri, 07/22/05 11:28 PM (permalink)
                            You have me hungry! What is a good recipe for eggplant parmesan?
                             
                            #14
                              santacruz

                              • Total Posts: 372
                              • Joined: 8/1/2003
                              • Location: Pescadero, CA
                              RE: eggplant parm subs? Mon, 07/25/05 12:41 PM (permalink)
                              The second best way to eat Egg Plant Parm. Sandwiches is cold, I prefer a hot one but no way would I refuse a good cold Sub.

                              To make Egg plant Parm.

                              1. Get a good big fresh eggplant.
                              2. cut it pretty thin.
                              3. Mix up some eggs yolk and all in a bowl
                              4. Make or use storebought Italian bread crumbs.
                              5. Heat up in a cast iron fry pan some decent Olive Oil.
                              6. Immerse the eggplant into the egg and dip into crumbs.
                              7. Fry the eggplant until it is just crisp and browning don't burn.
                              8. reapeat step 7 with all the eggplant
                              9. drain on brown paper or paper towels
                              10. In a good size lasagna casserole dish start layering.
                              a. layer of eggplant
                              b. Parmesan-Romano, mozzarella and provolone cheese.
                              c. slather with homemade sauce or quality store bought.
                              d. I put cut up garlic on each level the more the better.
                              e. On top layer of Parmesan/Romano (note smoked Mozzarella is good in this recipe.)

                              Bake it in a HOT oven until cheese on top is golden and the casserole is bubbling. Don't overbake it, keep an eye on it.

                              This has worked for me, it will give me an excellent Dinner and plenty of HOT and Cold sandwhiches.
                               
                              #15
                                wheregreggeats.com

                                RE: eggplant parm subs? Mon, 07/25/05 12:55 PM (permalink)
                                Trader Joe's has a valid frozen eggplant that can serve if starting from scratch is too cumbersome.
                                 
                                #16
                                  Pigiron

                                  • Total Posts: 1384
                                  • Joined: 5/11/2005
                                  • Location: Bergen County, NJ
                                  • Roadfood Insider
                                  RE: eggplant parm subs? Mon, 07/25/05 1:35 PM (permalink)
                                  Hilarious....as if you need a reason to eat an Eggplant Parm Hero, one of the great sandwiches on the planet.

                                  In Manhattan, I love Adriatic on 1st avenue around 19th st for eggplant parm heros.

                                  In Brooklyn, there are two amazing pots for eggplant parm within 2 blocks of each other: on Union Steet in Cobble Hill, Nino's on one side of the police station and Ferdinano's on the other side.
                                   
                                  #17
                                    Pigiron

                                    • Total Posts: 1384
                                    • Joined: 5/11/2005
                                    • Location: Bergen County, NJ
                                    • Roadfood Insider
                                    RE: eggplant parm subs? Mon, 07/25/05 1:37 PM (permalink)
                                    quote:
                                    Originally posted by santacruz



                                    To make Egg plant Parm.

                                    1. Get a good big fresh eggplant.
                                    2. cut it pretty thin.


                                    Here's a great tip: Take your eggplant from the produce aisle to the deli counter and have the counterman cut it up on the slicer. Perfectly even slices everytime.
                                     
                                    #18
                                      dctourist

                                      • Total Posts: 325
                                      • Joined: 7/23/2004
                                      • Location: Washington, DC
                                      RE: eggplant parm subs? Mon, 07/25/05 10:58 PM (permalink)
                                      quote:
                                      Originally posted by Wigo

                                      quote:
                                      Originally posted by santacruz



                                      To make Egg plant Parm.

                                      1. Get a good big fresh eggplant.
                                      2. cut it pretty thin.


                                      Here's a great tip: Take your eggplant from the produce aisle to the deli counter and have the counterman cut it up on the slicer. Perfectly even slices everytime.

                                      Ah but I like slicing it myself - very satisfying.

                                      Thanks all! Glad to find some kindred spirits. I've never tried cold eggplant parm and I am skeptical, but might give it a try sometime.

                                      Emily
                                       
                                      #19
                                        tiki

                                        • Total Posts: 4135
                                        • Joined: 7/7/2003
                                        • Location: Rentiesville, OK
                                        RE: eggplant parm subs? Tue, 07/26/05 6:37 AM (permalink)
                                        Mr Hoffman--i found a good reason to eat eggplant parm subs---according to an interview i read yesterday---"eggplant parm on good crusty Italian bread with gorganzola" is the favorite sandwich of Sophia Loren---and THAT is plenty of reason as far as i am concerned!!!!
                                         
                                        #20
                                          mahipp

                                          • Total Posts: 8
                                          • Joined: 7/17/2005
                                          • Location: Seminole, FL
                                          RE: eggplant parm subs? Tue, 07/26/05 10:10 AM (permalink)
                                          quote:
                                          Originally posted by dctourist


                                          Originally posted by Wigo
                                          Thanks all! Glad to find some kindred spirits. I've never tried cold eggplant parm and I am skeptical, but might give it a try sometime.

                                          Emily



                                          I've never seen cold eggplant in a restaurant. Cold eggplant is what Italian families do with leftovers. LOL I remember having a discussion with some coworkers one day and they were totally grossed out by the thought of cold eggplant. Then, another coworker came in who was full blooded Italian. I said "Frankie, what do you do with cold leftover eggplant?" and he said "make a sandwich, of course"
                                           
                                          #21
                                            tiki

                                            • Total Posts: 4135
                                            • Joined: 7/7/2003
                                            • Location: Rentiesville, OK
                                            RE: eggplant parm subs? Tue, 07/26/05 10:28 AM (permalink)
                                            I too am Italian and cold eggplant parm sandwiches went of to lunch with me many a time!--and cold peppers and eggs too!
                                             
                                            #22
                                              Michael Hoffman

                                              • Total Posts: 17850
                                              • Joined: 7/1/2000
                                              • Location: Gahanna, OH
                                              RE: eggplant parm subs? Tue, 07/26/05 11:08 AM (permalink)
                                              quote:
                                              Originally posted by tiki

                                              Mr Hoffman--i found a good reason to eat eggplant parm subs---according to an interview i read yesterday---"eggplant parm on good crusty Italian bread with gorganzola" is the favorite sandwich of Sophia Loren---and THAT is plenty of reason as far as i am concerned!!!!

                                              Well, that certainly changes my mind. If Sophia Loren likes it, I like it.
                                               
                                              #23
                                                Michael Hoffman

                                                • Total Posts: 17850
                                                • Joined: 7/1/2000
                                                • Location: Gahanna, OH
                                                RE: eggplant parm subs? Tue, 07/26/05 11:09 AM (permalink)
                                                quote:
                                                Originally posted by tiki

                                                I too am Italian and cold eggplant parm sandwiches went of to lunch with me many a time!--and cold peppers and eggs too!

                                                I'm with you on cold peppers and eggs.
                                                 
                                                #24
                                                  dctourist

                                                  • Total Posts: 325
                                                  • Joined: 7/23/2004
                                                  • Location: Washington, DC
                                                  RE: eggplant parm subs? Tue, 07/26/05 4:05 PM (permalink)
                                                  quote:
                                                  Originally posted by mahipp

                                                  quote:
                                                  Originally posted by dctourist


                                                  Originally posted by Wigo
                                                  Thanks all! Glad to find some kindred spirits. I've never tried cold eggplant parm and I am skeptical, but might give it a try sometime.

                                                  Emily



                                                  I've never seen cold eggplant in a restaurant. Cold eggplant is what Italian families do with leftovers. LOL I remember having a discussion with some coworkers one day and they were totally grossed out by the thought of cold eggplant. Then, another coworker came in who was full blooded Italian. I said "Frankie, what do you do with cold leftover eggplant?" and he said "make a sandwich, of course"

                                                  Well, I'm 1/8 Italian, but I guess that doesn't quite meet the threshold! I do make a mean spaghetti with caramelized onions, though, and my pizza is pretty ok, too.
                                                   
                                                  #25
                                                    bethgrd

                                                    • Total Posts: 320
                                                    • Joined: 2/15/2004
                                                    • Location: framingham, MA
                                                    RE: eggplant parm subs? Tue, 07/26/05 4:36 PM (permalink)
                                                    what is spaghetti with carmelized onions?
                                                     
                                                    #26
                                                      alesrus

                                                      • Total Posts: 292
                                                      • Joined: 8/19/2003
                                                      • Location: Franklin, NJ
                                                      RE: eggplant parm subs? Tue, 07/26/05 4:54 PM (permalink)
                                                      quote:
                                                      Originally posted by Michael Hoffman

                                                      quote:
                                                      Originally posted by tiki

                                                      Look at it this way ---in a sub, you can eat it in the car on the way to that fishing trip!

                                                      Oh, no. Then I'd have the smell of it on my hands, and you never want the smell of something foreign to the fish you're after to get on your line or your lures. Perhaps if I fished for anchovy it would be OK.


                                                      Mr Hoffman serious fishing question. Before fishing do you treat your hands with anything before handling your line hooks or lures? I always felt that contaminants like cigarette smoke and gasoline and eggplant parm would put the fish off.
                                                       
                                                      #27
                                                        Michael Hoffman

                                                        • Total Posts: 17850
                                                        • Joined: 7/1/2000
                                                        • Location: Gahanna, OH
                                                        RE: eggplant parm subs? Tue, 07/26/05 7:22 PM (permalink)
                                                        quote:
                                                        Originally posted by alesrus

                                                        quote:
                                                        Originally posted by Michael Hoffman

                                                        quote:
                                                        Originally posted by tiki

                                                        Look at it this way ---in a sub, you can eat it in the car on the way to that fishing trip!

                                                        Oh, no. Then I'd have the smell of it on my hands, and you never want the smell of something foreign to the fish you're after to get on your line or your lures. Perhaps if I fished for anchovy it would be OK.


                                                        Mr Hoffman serious fishing question. Before fishing do you treat your hands with anything before handling your line hooks or lures? I always felt that contaminants like cigarette smoke and gasoline and eggplant parm would put the fish off.

                                                        I always wash my hands with a soap made for bowhunters. It removes all human scent, and anything else that might cause problems with fish, such as motor oil, gasoline -- that sort of thing. It's a liquid soap and is available in stores that cater to hunters.
                                                         
                                                        #28
                                                          tacchino

                                                          • Total Posts: 560
                                                          • Joined: 11/13/2004
                                                          • Location: New York City, NY
                                                          RE: eggplant parm subs? Tue, 07/26/05 7:46 PM (permalink)
                                                          I prefer the eggplant parmigiana with rather thickly cut eggplant, because it tends to soak up less oil that way...that being said, I love it on thick, crusty italian bread.
                                                           
                                                          #29
                                                            dctourist

                                                            • Total Posts: 325
                                                            • Joined: 7/23/2004
                                                            • Location: Washington, DC
                                                            RE: eggplant parm subs? Wed, 07/27/05 9:20 AM (permalink)
                                                            quote:
                                                            Originally posted by bethgrd

                                                            what is spaghetti with carmelized onions?

                                                            Just like it sounds. You slice thinly and caramelize 6-8 yellow onions with just a little olive oil, very slowly over low heat, with the lid on. When it starts to turn color and throw off a lot of water, you take off the lid until it's golden. Then you add a bit of white wine, chopped parsley, black pepper and salt to taste, and a cup or so of shredded parm, and toss with spaghetti. It's in one of Marcella Hazan's Italian cookbooks.
                                                             
                                                            #30
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