Eggplant and Pepper Parmesan Sandwiches recipe

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Ingredients

1 eggplant, seeded and cut lengthwise into 1/4 inch slices
1 red bell pepper, sliced into thin strips
salt and pepper to taste
1 French baguette
2 ounces soft goat cheese
¼ cup tapenade (olive spread)
¼ cup grated Parmesan cheese

Nutrition Info

460.5 calories
carbohydrate: 74.7 g
cholesterol: 12.6 mg
fat: 9.6 g
fiber: 7.9 g
protein: 20.3 g
saturatedFat: 4 g
servingSize: -
sodium: 1018.2 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven broiler.

  2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.

  3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

Recipe Yield

4 sandwiches

Recipe Note

Smoky grilled veggies, rich tapenade, and tangy goat cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the next week, I was craving one of these delicious sandwiches.

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