Eggplant and Pepper Parmesan Sandwiches

Name: Eggplant and Pepper Parmesan Sandwiches
Cook time: 10 min
Yield: 4 sandwiches
Cuisine: United Kingdom
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

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.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat the oven broiler.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 461 calories; protein 20.3g; carbohydrates 74.7g; fat 9.6g; cholesterol 12.6mg; sodium 1018.2mg.

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