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Eggplant Parmesan With Goat Cheese Sandwich

Eggplant Parmesan With Goat Cheese Sandwich
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Serves 2| Hands-On Time: | Total Time:



  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.
By August, 2004

Nutritional Information

  • Per Serving
  • Calories 653Calories From Fat 321
  • Fat 36g
  • Sat Fat 11g
  • Cholesterol 35mg
  • Sodium 1,844mg
  • Protein 25g
  • Carbohydrate 60g
  • Sugar 15g
  • Fiber 15g
  • Iron 4mg
  • Calcium 398mg
What does this mean? See Nutrition 101 .

Quick Tip

Make it a meal: Serve the sandwich with arugula tossed with halved cherry tomatoes and toasted pine nuts.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.