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Place 1 eggplant, seeded and cut lengthwise into 1/4 inch slices, and 1 red bell pepper, sliced into thin strips, on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned. Cut 1 baguette in half lengthwise. Spread bottom half with 2 ounces soft goat cheese, followed by 1/4 cup tapenade (olive spread). Layer with eggplant and red pepper, then sprinkle with 1/4 cup grated parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
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Eggplant and Pepper Parmesan Sandwich Recipe April 19, 2007
