eggplant and pepper parmesan sandwiches

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Servs: 4  Prep: 15m  Cook: 10m  

"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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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. 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.

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