Recipe by Hey Jude
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.
Top Review by karen in tbay
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.
- 1 medium eggplant, peeled or unpeeled,sliced into 1/4 inch thick slices
- extra virgin olive oil, for brushing
- 6.16 ml kosher salt
- 4 slice white bread
- 44.37 ml tomato paste (sun-dried tomato paste is best)
- 78.07 ml fresh goat cheese
- 59.14 ml freshly grated parmesan cheese
Directions See How It's Made
- 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.