Eggplant and Pepper Parmesan Sandwiches

1 eggplant
1 large red bell pepper
salt and pepper to taste
1 french baguette
3 tablespoons goat cheese
4 tablespoons tapenade (olive spread)
1/4 cup grated parmesan cheese

1. Preheat grill or broiler to medium. Cut eggplant lengthwise into thin (1/4 inch) slices. Slice red pepper lengthwise into 4 pieces and remove seeds. Sprinkle with eggplant and red pepper with salt and ground black pepper to taste, then grill until tender, approximately 5 minutes on each side. Cut red pepper into strips.

2. 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.

Makes 4 sandwiches

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