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Prep 10 mins
Cook 10 mins
A very different, tasty sandwich. Serve with some soup for a nice supper for two. I found this one in a complimentary copy of 'Real Simple' that I found in my mailbox.
- Lightly brush both sides of eggplant slices with olive oil and sprinkle with the salt; place the eggplant on a heated grill (indoor or outdoor) and cook until browned and softened, 4-5 minutes per side.
- Spread each slice of bread with 1 1/2 tsp of tomato paste; spread 2 slices with the goat cheese and top the cheese with the grilled eggplant slices; top the eggplant with a second slice of bread, tomato past side down; brush the outside of the sandwiches with more olive oil and then pat about 1 tablespoon of grated Parmesan onto the outside of each piece of bread- the cheese should stick to the bread.
- Heat a large, nonstick skillet over medium-low heat and add 1 tablespoon of olive oil to the skillet; place the sandwiches in the skillet and cook until the Parmesan has browned, about 4-5 minutes per side.
- Serve hot.
I have never cooked an eggplant before and used your recipe as the beginnings of a grilled veggie sandwich. I cut a whole Italian loaf in half lengthwise and spread with butter, olive oil & balsamic vgr then grilled til toasted. Layered on grilled eggplant, onions and tomatoes then added the feta cheese, parm and provolone cheese. Did not use any tomato paste. Leftovers were even better the next day heated in the microwave.
Delicious! I didn't have any bread so made this in an oatbran pita pocket; panfriend the eggplant first. I will make this over and over again!
you know I plan on trying this recipe because it just sounds so good. But already even before trying it i would definitely change the white bread to a crusty french or Italian bread, only because I prefer those breads to white bread and because it calls for sauce and I believe the white bred would get too soggy. But KUDOS on this great recipe.