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Eggplant and Goat Cheese Sandwiches

Eggplant and Goat Cheese Sandwiches
Photo: Kana Okada; Styling: Sara Quessenberry
Prep time 40 mins
Yield

2 servings (serving size: 1 sandwich)

Transform sandwich night with this hearty veggie-laden stacker. You can peel the eggplant, but the sandwiches are prettier with the deep-purple skin intact. Rich goat cheese adds another dimension of flavor.

Ingredients

  • 8 (1/2-inch-thick) eggplant slices
  • 2 teaspoons olive oil, divided
  • 1 large red bell pepper
  • 4 (1-ounce) slices ciabatta bread
  • 2 tablespoons refrigerated pesto
  • 1 cup baby arugula
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (2 ounces) soft goat cheese

Nutrition Information

  • calories 395
  • fat 20.4 g
  • satfat 6.4 g
  • monofat 11.6 g
  • polyfat 1.4 g
  • protein 14 g
  • carbohydrate 43.1 g
  • fiber 6.7 g
  • cholesterol 18 mg
  • iron 3.5 mg
  • sodium 635 mg
  • calcium 108 mg

How to Make It

  1. Preheat broiler.

  2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.

  3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.