Eggplant and Pepper Parmesan Sandwiches

91 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

“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.” - by Marlena

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
1/4 cup tapenade (olive spread)
1/4 cup grated Parmesan cheese

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Metric US

Original recipe yields 4 sandwiches

Directions

Preheat the oven broiler.
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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
461 cal
23%

Fat
9.6 g
15%

Carbs
74.7 g
24%

Based on a 2,000 calorie diet

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Reviews (91)

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YVIEJO

Aug. 14, 2006

"Delicious! For those of you who are couting carbs (or just don't have any bread), it's also just as yummy if you simply roll the cheese, peppers and tapanade inside a slice of eggplant and eat it tha..." See moret way."

JANINE

Jan. 25, 2004

"Very yummy recipe! All the ingredients went together extremely well! I placed the eggplant and peppers (on tin foil) on the outdoor grill and it made them tasty. Also, I slightly browned the bread ..." See morein a skillet with olive oil. My husband and I both loved this recipe, definite keeper!!!"

PREGOCOOK

Apr. 11, 2006

"DEFINITE DO-OVER!!! I had to make a few changes because I couldn't get some of the ingredients but it was FABULOUS! Instead of a baguette I used a larger softer bakery bread which worked beautifully..." See more. (I sometimes find the baguettes too hard anyway) For the goat cheese I had to substitute feta which I mixed with a bit of plain yougurt to make it more spreadable. Next I added a layer of thinly sliced salami to bump up the protein for my kids, put the tapenade on next... then the grilled veggies and last I put slices of gouda because with the little ones I knew the parmesan would be a disaster. I also put it under the broiler to melt the cheese. I know I changed the recipe a little, but nothing that comprimised it too much in my oppinion. *ALSO* While the veggies were under the broiler, I started the tapenade in the food processor and it zipped together! This was a great lunch for all of us! (parents, 3yr. old & 1.5 yr. old)"

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