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Eggplant and Pepper Parmesan Sandwiches

Eggplant and Pepper Parmesan Sandwiches

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Marlena

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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 74.7g
  • 24%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet

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.
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Reviews

YVIEJO
48
8/14/2006

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 that way.

JANINE
38
1/25/2004

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 in a skillet with olive oil. My husband and I both loved this recipe, definite keeper!!!

PREGOCOOK
36
4/11/2006

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. (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)