INGREDIENTS
Servings: 4
Eggplant, cut lengthwise
1, seeds removes, sliced ¼ inch thick
Red bell pepper
1 seeded, sliced thinly
Salt
to taste
Freshly ground black pepper
to taste
Fresh French baguette
1
Soft goat cheese
2 oz.
Tapenade (olive spread)
¼ cup
Freshly grated Parmesan cheese
¼ cup
Eggplant and Pepper Parmesan Sandwiches
Prep:
15 m
Cook:
25 m
Ready in:
40
m
DIRECTIONS
- Turn on the broiler to preheat.
- Arrange sliced eggplant and pepper on a parchment-lined baking sheet. Sprinkle with salt and pepper. Pop under the broiler; let sit for 5 to 10 minutes or until softened and browned.
- Halve the baguette lengthwise. Spread goat cheese on the lower half, top it with tapenade.
- Arrange grilled eggplant and pepper slices on top of the tapenade. Sprinkle generously with Parmesan.
- Cover with the upper half of the baguette. Cut into 4 sandwiches.
- Serve immediately, when cooled to room temperature, or chilled.
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