Eggplant Parm Subs with Pancetta and Mozzarella

Ingredients

• Eggplant and Pancetta

  • ¼ cup (60 ml) olive oil
  • ¼ cup (40 g) unbleached all-purpose flour
  • 1 egg
  • 1/3 cup (30 g) panko breadcrumbs
  • 1/3 cup (25 g) Parmesan cheese, finely grated
  • 1 medium eggplant, cut into 10 rounds ½ inch (1 cm) thick
  • 1 package (125 g) thin slices pancetta

• Tomato Sauce

  • 3 tbsp (45 ml) tomato paste
  • 2 tbsp (30 ml) water
  • 1 tbsp (15 ml) olive oil
  • 1 small garlic clove, finely chopped

• Assembly

  • 2 submarine buns, each 9 inches (23 cm) long
  • 2 balls (each 100 g) buffalo mozzarella (see note), each cut into 5 slices
  • Basil leaves, to taste
  • 4 radicchio leaves, halved