Eggplant Parm Subs with Pancetta and Mozzarella | RICARDO

Ingredients

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