Follow these steps for perfect results
eggplant
sliced into 1/4 inch thick slices
extra virgin olive oil
for brushing
kosher salt
white bread
tomato paste
fresh goat cheese
parmesan cheese
freshly grated
Slice the eggplant into 1/4 inch thick slices.
Lightly brush both sides of eggplant slices with olive oil.
Sprinkle eggplant slices with kosher salt.
Heat a grill (indoor or outdoor).
Grill eggplant slices until browned and softened, 4-5 minutes per side.
Spread each slice of bread with 1 1/2 tsp of tomato paste.
Spread 2 slices of bread with goat cheese.
Top the goat cheese with the grilled eggplant slices.
Top the eggplant with a second slice of bread, tomato paste side down.
Brush the outside of the sandwiches with more olive oil.
Pat about 1 tablespoon of grated Parmesan onto the outside of each piece of bread.
Heat a large, nonstick skillet over medium-low heat.
Add 1 tablespoon of olive oil to the skillet.
Place the sandwiches in the skillet.
Cook until the Parmesan has browned, about 4-5 minutes per side.
Serve hot.
Expert advice for the best results
Use sun-dried tomato paste for a more intense flavor.
Add a sprinkle of red pepper flakes for a touch of spice.
Serve with a side salad for a complete meal.
Everything you need to know before you start
5 minutes
Eggplant can be grilled ahead of time.
Cut the sandwich in half diagonally and arrange on a plate.
Serve with a side of marinara sauce for dipping.
Pairs well with the tomato and cheese.
Discover the story behind this recipe
A popular variation of the classic eggplant parmesan dish.
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