Happy Tuesday everyone. In honor of it being just another normal, hectic weekday, allow me to present you with a nice normal, hectic, weekday meal idea. If you're not from the Philadelphia area (as both Bret and I are, just different states) then  you probably don't know the wonder of Primo Hoagies. They're super yummy, very legit confections on bread as good as any Philly has to offer - and that's saying something. If Philadelphia has a claim to fame, in my mind, it's the bread.

Normally, if you're looking for a sandwich without meat, you're offered a choice between cheese and something with sprouts. This being classic Philly stuff, even avocados are absent from the choices. But Primo offers no fewer than four delicious veggie (but not vegan) options, including my favorite, Nonna's Veggie. This sammie is so hearty no one will miss the meat, and the flavors are awesome. I tend to pair it with a family sized bag of the saltiest potato chips I can find and a gallon of Diet Coke, but you can of course serve it with something actually good for you. 

Copycat Nonna's Veggie Sandwiches

Makes four sandwiches

"Recipe" by Once and Future home. Technique help from Anne Burrell and Ina Garten

• 4 sandwich rolls, of the highest quality you can get your hands on. Hoagie/sub preferable but you can see I've had to settle for Kaiser, and it all worked out
• 1 med/large Italian eggplant, breaded and fried or baked (recipe to follow) or one box prepared breaded sliced eggplant (like this, which are really good)
• If making your own eggplant: 2 eggs, beaten, 1 cup of milk or water, 1 1/2 cups all purpose flour, 1 1/2 - 2 cups plain bread crumbs, a pinch each of salt, pepper, oregano and garlic powder (either Panko or regular breadcrumbs work. If using seasoned breadcrumbs, no need to add these seasonings).
• 1 bunch broccoli rabe, rinsed and sliced into thin florets
• 1 clove garlic, smushed with the flat side of your knife
• 1 pinch red pepper flakes
• 1 tsp extra virgin olive oil
• 2-3 red bell peppers, roasted and skins removed, or 1 jar roasted bell peppers
• 8 slices provolone cheese, preferably sharp (Really, seek out the sharp)
• salt and pepper to taste
• olive oil for drizzling
• oil for cooking broccoil rabe and eggplant on high heat (e.g., vegetable, canola)

1. If making your own eggplant, rinse and slice your eggplant into thin rounds. Place in a colander, bowl of a salad spinner (that's what I use) or onto cookie cooling racks and sprinkle generously with salt. Allow to sweat for at least 30 minutes, up to an  hour.

2. Rinse your eggplant and pat dry. Set up a a station to bread your eggplant, in this order: Milk, flour, beaten egg, bread crumbs (seasoned with salt and spices). Starting with the milk, dip your eggplant, then dredge through the flour. Shake gently, then dip into egg, making sure to coat all sides. Dredge in bread crumbs and set on a cookie sheet. Repeat until you've dipped and dredged all your eggplant.

3. You can bake or fry your eggplant. If frying, heat 2 tablespoons of oil in a large skillet over med-high heat. Once  hot, fry your eggplant slices (you'll probably have to work in batches) 4-5 minutes per side, until golden and delicious looking. Try to only flip once.

If baking, lay eggplant on a lightly-sprayed cookie sheet and bake in a preheated 400 degree oven for 20 minutes. Flip, then return to oven for another 20 minutes.

Pro tip from a non pro: As with almost everything, I tend to make more of this than I need and freeze it. That way I have frozen eggplant on hand without braving the lines at Trader Joe's! If you're not making eggplant from scratch, follow the directions on a package of frozen prepared eggplant. Whether your froze it or Trader Joe's did, heating frozen eggplant slices in a single layer in a 400 degree oven for about 20 minutes does the trick.

4. Meanwhile, heat a large pot of water to boiling. Drop in your broccoli rabe and blanch for about 1 minute. Remove and set on a plate lined with paper towels/towel to dry. (You can drop into an ice bath to immediately stop the cooking process, but I skip that step and don't miss it). Heat a tablespoon of oil over med-high heat in a large skillet (you can use the same skillet you'll cook the eggplant in if you do this step while your eggplant sweats. No need for the broccoli rabe to be piping hot on the sandwiches, and it saves on dishes). Add the clove of garlic and a pinch of hot pepper flakes. As soon as the garlic is fragrant, add in your broccoli rabe. Cook, stirring, for a few minutes. Season with salt and pepper to taste. Remove to a plate until ready to make your sandwiches.

5. If making your own roasted peppers, follow Ina Garten's straightforward process. Otherwise, open your jar.

6. Compile your sammies! Lightly drizzle your rolls with some good quality olive oil. Layer two slices of provolone, 3-4 slices of eggplant, a few broccoli rabe stems and about a 1/4 cup of roasted peppers per sandwich. Serve with the side of your choice and enjoy!