Servings: 4
Eggplant, cut lengthwise
1, seeds removes, sliced ¼ inch thick
Red bell pepper 
1 seeded, sliced thinly
to taste
Freshly ground black pepper
to taste
Fresh French baguette 
Soft goat cheese
2 oz.
Tapenade (olive spread)
¼ cup
Freshly grated Parmesan cheese
 ¼ cup
Eggplant and Pepper Parmesan Sandwiches
15 m
25 m
Ready in:
40 m
  1. Turn on the broiler to preheat.
  2. 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.
  3. Halve the baguette lengthwise. Spread goat cheese on the lower half, top it with tapenade.
  4. Arrange grilled eggplant and pepper slices on top of the tapenade. Sprinkle generously with Parmesan.
  5. Cover with the upper half of the baguette. Cut into 4 sandwiches.
  6. Serve immediately, when cooled to room temperature, or chilled.