Roasted Eggplant Subs

By Reynolds Kitchens(R)

4.0 / 5

15min

20min

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1 Reynolds® Oven Bag large size
Reynolds® Parchment Paper
1 tablespoon all-purpose flour
1 (1 pound) eggplant quartered and sliced 1/4 inch thick
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 medium red onion thinly sliced
4 whole wheat Italian-style rolls split
4 ounces reduced-fat feta cheese crumbled
2 ounces reduced-fat cream cheese
½ cup sliced roasted red pepper
1 cup baby romaine lettuce or mixed greens