Eggplant and Pepper Parmesan Sandwiches

Ingredients -

1 Eggplant, seeded and cut lengthwise into 1/4 inch slices
1 Red Bell Pepper, sliced into thin strips
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1 French Baguette, cut in half lengthwise
2 ounces Soft Goat Cheese
1/4 cup Olive Tapenade
1/4 cup Parmesan Cheese, grated

Preparation:

1. Preheat the oven broiler.

2. On a medium baking sheet, place the eggplant and red bell pepper strips.

3. Season both sides with salt and pepper.

4. Broil for 5 to 10 minutes, until tender and slightly browned.

5. Spread the bottom half of the baguette with goat cheese, followed by tapenade.

6. Layer the baguette with eggplant slices and red pepper strips, then sprinkle with Parmesan cheese.

7. Cover with the top half of the baguette.

8. Cut into 4 pieces.

9. Can be served hot or cold.

Cooking Tip -

Salting

Eggplant can be bitter, so long, thin, full slices of eggplant should be salted and added to a colander and allowed to drain for 20-30 minutes at room temperature.

Cooking Tip -

Calyx

The calyx or leaves at the top of the eggplant should not be curled up but tightly clinging to the side of the eggplant.

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