Eggplant Parmesan With Goat Cheese Sandwich

Eggplant Parmesan With Goat Cheese Sandwich
Quentin Bacon
Serves 2
preparation
20
minutes
cooking
20
minutes

Ingredients

1
medium eggplant, sliced into 1/4-inch-thick rounds
3
tablespoons
olive oil
1
teaspoon
kosher salt
4
slices white sandwich bread
3
tablespoons
tomato paste (preferably sun-dried, found in the international aisle of most supermarkets)
1/3
cup
fresh goat cheese
1/4
cup
freshly grated Parmesan

Directions

  1. Heat grill or grill pan to medium. Brush both sides of the eggplant with 1 tablespoon of the olive oil and sprinkle with the salt.
  2. Grill until tender and slightly charred, 4 to 5 minutes per side.
  3. Spread 2 slices of bread with the tomato paste and spread the remaining 2 slices with the goat cheese. Form 2 sandwiches with the bread and eggplant.
  4. Brush both sides of the sandwiches with 1 tablespoon of the oil, then press on 1 tablespoon of the Parmesan. (The oil helps the cheese stick.)
  5. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-low heat.
  6. Add the sandwiches and cook until the Parmesan has browned, 4 to 5 minutes per side.
Sara Neumeier
July 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 321
  • Fat 36 g
  • Sat Fat 11 g
  • Cholesterol 35 mg
  • Sodium 1,844 mg
  • Protein 25 g
  • Carbohydrate 60 g
  • Sugar 15 g
  • Fiber 15 g
  • Iron 4 mg
  • Calcium 398 mg
What does this mean? See Nutrition 101.