Philadelphia “Cheezesteak” Sandwiches

4.0 (2 reviews)

1 medium eggplant (about 1 pound) peeled and sliced crosswise into 1/2-inch slices
Olive oil
Salt and pepper
Dried basil
3 cups sliced onions
1 Tbsp. soy sauce
2 Tbsp. water
1 tsp. dried basil
4 6-inch sub rolls
4 slices cheddar-style soy cheese

• Preheat the broiler or grill.
• Lightly oil a baking sheet.
• Place the eggplant slices on the sheet.
• With your finger, lightly brush each slice with olive oil.
• Sprinkle with salt, pepper, and basil to taste.
• Turn the slices over and repeat on the other side.
• Broil or grill the eggplant for 5 to 7 minutes on each side, or until nicely browned.
• While the eggplant is cooking, heat a large nonstick skillet over medium-low heat.
• Add the onions, soy sauce, water, and basil.
• Mix well, breaking the onion slices into rings.
• Cover and cook for 10 minutes, or until the onions are tender.
• Stir several times while cooking.
• To serve, place the eggplant in the rolls, slightly overlapping the slices.
• Top with the onions and soy cheese slices.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind