Eggplant Parmesan With Goat Cheese Sandwich

eggplant-parmesan-goat-cheese
Photo by Quentin Bacon
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  • Serves 2
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 653 calories
    • Calories 321 calories from fat
    • 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
  • July 2004

Ingredients

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