Eggplant and Pepper Parmesan Sandwiches Recipe -
Eggplant and Pepper Parmesan Sandwiches Recipe
  • READY IN 25 mins

Eggplant and Pepper Parmesan Sandwiches

Recipe by  

"Smoky grilled veggies, rich tapenade, and tangy goat cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the next week, I was craving one of these delicious sandwiches."

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Original recipe makes 4 sandwiches Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat the oven broiler.
  2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
  3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
Kitchen-Friendly View


  • Watch our video about Cutting Vegetables to help make this recipe easier.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2006

Delicious! For those of you who are couting carbs (or just don't have any bread), it's also just as yummy if you simply roll the cheese, peppers and tapanade inside a slice of eggplant and eat it that way.

Most Helpful Critical Review
Jan 25, 2004

I was really excited to try this recipe, as I have had eggplant sandwiches at the local coffee shop. Unfortunately, I didn't like the sanwiches very well. I didn't like the way the flavors went together, and the sandwiches seemed soggy (even after I toasted the bread.)

Jan 25, 2004

Very yummy recipe! All the ingredients went together extremely well! I placed the eggplant and peppers (on tin foil) on the outdoor grill and it made them tasty. Also, I slightly browned the bread in a skillet with olive oil. My husband and I both loved this recipe, definite keeper!!!

Apr 11, 2006

DEFINITE DO-OVER!!! I had to make a few changes because I couldn't get some of the ingredients but it was FABULOUS! Instead of a baguette I used a larger softer bakery bread which worked beautifully. (I sometimes find the baguettes too hard anyway) For the goat cheese I had to substitute feta which I mixed with a bit of plain yougurt to make it more spreadable. Next I added a layer of thinly sliced salami to bump up the protein for my kids, put the tapenade on next... then the grilled veggies and last I put slices of gouda because with the little ones I knew the parmesan would be a disaster. I also put it under the broiler to melt the cheese. I know I changed the recipe a little, but nothing that comprimised it too much in my oppinion. *ALSO* While the veggies were under the broiler, I started the tapenade in the food processor and it zipped together! This was a great lunch for all of us! (parents, 3yr. old & 1.5 yr. old)

Jan 25, 2004

I loved this!! I am trying new foods and new recipes and this one was amazing. I used eggplant, red and yellow peppers, zucchini and mushrooms...wonderful! Great for lunches the next day...just pop it in the microwave when you're ready and it's as good as fresh. Yum!

Apr 08, 2009

This sandwich is amazing! I'm giving it a four only because I added some ingredients and it took me forever to find tapenade. Like some other reviewers I had never heard of it before and wasn’t even sure if I was pronouncing it right, lol. Your regular grocery store like S&S won't have it but Trader Joes or Whole Foods will. Trader Joes had it in plastic containers in the refrigerated section in with the hummus, etc. You can also find a few different jarred varieties as well at TJs. If all else fails you can find recipes for it (with and without anchioves) on this site. What I did first was salted and sweated baby eggplant slices for 30 mins in a colander and dapped with a paper towel to remove excess moisture and brushed very litely with olive oil. I then sautéed some garlic in a small amount of olive oil and added the red peppers and onions. Once they were tender I removed them and kept warm while I did the eggplant. I only flipped them once but made sure the pan didn’t get too hot as to burn them. I warmed goat cheese on the bread under the broil (on low) and then spread on the tapenade. Then I layered grilled baby eggplant, red peppers and red onions. I topped with provolone cheese and melted under the broil. Finally I finished it all off with some fresh basil leaves. By far the best sandwich I've ever made! Don't let the ingredients scare you off! The tapenade doesn’t overpower the sandwich so I would recommend at least spreading a tiny bit on.

Jan 25, 2004

This was delicious and different. Thought the eggplant might taste bland, but the goat cheese really added flavor. Couldn't find tapenade, so I used a small jar of olive pesto I found. I also used goat cheese with roasted garlic and basil in it, used skinny Italian bread (scooped a little bread out of the middle), wrapped all in tinfoil and toasted it in the oven. Great stuff!

Jan 25, 2004

This was really good and very easy to make. I had a large eggplant and 1/2 seemed like plenty. Although very good, the baguette is a little tough on the jaw so I think next time I'll make the sandwiches with pita bread.


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  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 74.7 g
  • 24%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 1018 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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