The first time I made this, I followed the recipe exactly. Then I made it again (because it was so good) and I omitted the Parmesan cheese and added baby spinach, then I put it all on focaccia and baked it at 300 for 5 minutes to warm it up. Yummy! My new favorite sandwich.

This is a great recipe, a different option for yummy sandwiches, but if you want to make it trully vegetarian, you can substitute the goat chesse for soft tofu.

Perfect for a picnic! I like to dip the eggplant slices in italian bread crumbs and bake. Also, add spinach for even better nutrition.

This is a great sandwich. I substituted basil pesto for the tapenade and it turned out fabulous. I will be making these again for sure!

What a wonderful vegetarian sandwich! I followed the recipe exactly as written and it was delicious. I slathered goat cheese flavored with garlic and basil on one side of the baguette. The olive tapenade was spread on the other piece of bread. Go heavy on these two condiments. We ate ours hot but I'm sure these would be great cold the next day. The next time I make these, I'm going to double the veggies just so I can make next-day sandwiches.

This was such a nice change from the usual sandwich . . . I made a lot of substitutions and it was still excellent. I used toasted whole wheat bread, light spreadable cheese wedges (e.g. laughing cow) instead of goat cheese, and forgot to add the parm. I was out of tapenade so I just processed a teaspoon of capers with 10-12 black olives and used that. I even forgot the parmesan at the end, but enjoyed it anyway!

This was absolutely delicious! I made a few changes though. I added balsmic vinegar to the bottom half of the bread, so that it would soak in the bread and not run off the sides. I then layered sundried tomatoes on top. Instead of goat cheese, I used provolone on top of the sundried tomatoes. The store didn't have tapenade so I used basil pesto, which I spread on the top half of the bread. I then layered the hot eggplant and red peppers on top of the provolone. It was great!!!

i always steal recipes, but never leave reviews...until now. since we made these sandwiches, we have become regular eggplant eaters! sundried tomatoes put this dish over the top. i've tried the whole ones in oil and more recently, sundried tomato paste on the bread...yummy! thank you for the excellent recipe.

Perfection! I did do a couple small changes... The store I went to was out of tapenade and I was in a fix for time, so what I ended up doing was purchasing some olive bread to replace the tapenade for the olive tase. I also purchased some basil pesto and a jar of sundried tomatoes, and put them on the sandwhich. After assembling the sandwhich, I also drizzled with balsalmic vinegar and oil. Soooo yummy!!! Would definitely make this one again!

Great taste but we didn't use the olive spread and we would possibly do this as a wrap next time. Depending on the thickness of the bread you may find that a baguette or french bread is too much bread for this sandwich. You could also double the recipe so that there is a better bread to filling ratio. Very yummy otherwise.

Of course, with every recipe you switch it around to make it fit your palate. I did just this but it's five-stars for posting the idea! Thank you!

These were super easy to make, and tasted amazing. Very hearty and savoury! Highly recommended.

Holy cow these are AWESOME!! My husband and I were looking for a light easy supper to make and tried these. INCREDIBLE! I took another reviewer's recommendation and included red onions and garlic while baking. I'm making these again tonight and tonight we'll make our own roasted red peppers and add it to the sandwich. INCREDIBLE! The mix of cheese and tapenade is great. Very hearty sandwich. Thank you for posting!

one of my favorites! i make it for all my friends and even non-vegetarians love it! i would agree that it comes out soggy so i decrease the amount of oil i use without burning the veggies.

This was a great idea but I went a little further and added a few other roasted veggies like garlic (a lot of garlic, I love it) , red onion, and hot pepper, yum!! Made my own olive tapenade with a little balsamic vinegar in it, and and threw in some fresh herbs too. So delicious!!!!

This recipe was great for our weekly vegetarian night. Instead of tapenade (since I hate olives) we used half-homemade basil pesto. Be careful of the size of eggplant you buy - we had enough from one eggplant to make two baguettes worth. I also felt silly since I have only cooked unseeded eggplants before and actually have no idea how to seed an eggplant. Thanks for submitting the recipe, and we will make it again!

Wow. Wow. Wow. The best sandwhich ever. I have made them as the recipe dictates, and they are wonderful. I have also added zukes, summer squash, red onion, green pepper and mushrooms (baked along with the eggplant) for a "garden" version. Great way to use up veggies that are hanging around. Agree with previous reviewer - pop the viggies in a covered bowl, and toss with a little balsamic. I have made a whole baguette before, and taken it to a party as an appetizer, cut into mini-portions. Lots of flavors going on - a very sophisticated sandwich.