Reviewed: Dec. 6, 2006

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!!!!

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: Oct. 11, 2006

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!

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JONCEPHINE

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Reviewed: Oct. 6, 2006

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.

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Smarz325

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Reviewed: Sep. 17, 2006

I added portabella mushroom caps that I sliced up. After I took the veggies out of the oven I put them in a plastic container, sprinkled olive oil and balsamic vinegar on them and tossed them. I also used rye bread I had instead of a baguette. The goat cheese I got was the crumbles and not spreadable. I should have gotten spreadable. Otherwise, it was really good.

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Bubba ORLY?

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Reviewed: Sep. 11, 2006

DELICIOUS! My husband and I agreed to only eat meat once or twice a week - so I had to start finding recipes that would satisfy my creativity as a cook and and satisfy our hunger. Instead of tapenade I used the Black Olive Spread recipe from this site. I also used mini loafs french loaves instead of a baguette. Although I used goat cheese and liked it - If you don't happen to have goat cheese, or you don't like the taste of it - you can also consider substituting it for cream cheese. They have a similar consistancy and texture. Definitely worth 5 stars! I will be making this regularly.

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: 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.

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YVIEJO

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Reviewed: Jul. 25, 2006

These are my favorite sandwiches to make. They are great cold but wonderful hot like a panini. When I make it hot I omit the olive. Rustic Italian breads like ciabatta and pugliese are great when you can find them.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2006

I really liked this sandwich. I don't like olives so I didn't use the tapenade. Instead of goat cheese I used Provolone. During the last 5 mins of cooking, I added the bread with Provolone on the baking sheet. This is a good change from roast beef! Edit: I made it the proper way this past weekend for me & my husband. I managed to find eggplant tapenade in Whole Foods Market, which is good since I'm not such a fan of olives. I also used basil & garlic flavored goat cheese. I always put this in my reviews- grate your own Parmesean, it is so much better than Kraft. We made 2 sandwhiches on foccacia & 2 on french bread. I wrapped the 2 extra sandwhiches in foil & the next day, all I had to do was unwrap it, put it on a plate & heat it up in the microwave. These were very good, I'm glad I made them 'properly' this time instead of my previous shortcut. These tasted like they came from a gourmet store. Thanks for a great recipe!

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 7, 2006

i have to preface by saying i used green pepper and feta; i can imagine the difference with red pepper and goat cheese. either way, this was nothing special for me. the best thing about it was probably the olive spread, which i had never used before but i'm sure i will now. if you make this, you may want to peel the eggplant before slicing and season with some olive oil and basalmic vinegar, or something to enhance the flavor of the eggplant. it also seems sort of overkill to use goat cheese (or feta for that matter) and parmasean. if you want to make a great veggie sandwich, i recommend the portabello sandwiches from this site. i wanted to love these -- sorry.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: 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)

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: Mar. 26, 2006

I liked it a lot but my boyfriend (who does not like black olives) hated it.

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 12, 2006

These were amazing sandwiches. Really amazing sandwiches. I don't think i've ever received better feedback on something i've cooked; the bread was a nice, basic counter to the saltiness of the tapenade, and the tang from the cheese added that final zing. Great recipe; we'll definitely use it again!

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Corinne

Cooking Level: Intermediate

Home Town: Pennington, New Jersey, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 3, 2006

We're improving our diets and this recipe is great nutritionally and is very tasty. It certainly will keep our diet from getting boring!

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Julie

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Reviewed: Feb. 4, 2006

these were delicious!! i made up a whole french roll and wrapped the sandwiches in saran for easy on the go lunches. thanks for the recipe!!

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jaime

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Reviewed: Sep. 25, 2005

Very good! I used Alouette garlic and herb cheese spread in place of the goat cheese, and Black Olive Spread from this website instead of the tapenade. Will definitely make again!

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Peach822

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2005

This was a good, quick sandwich. I couldn't find ready-made tapenade and didn't feel like making it, so I just spread chopped black olives over the goat cheese. The second time I had the sandwich, I toasted the bread under the broiler, too. I prefer the bread toasted, but it's good either way.

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Jocelyn Villalon

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 4, 2005

I made this at a vegetarian friend's house for a potluck dinner. It was a big hit, and so simple to make (even in an unfamiliar kitchen). I was lucky enough to find a goat cheese tapenade, which cut down on the ingredient list, and I used focaccia instead of the baguette. It turned out so well that I also find myself craving it now and again.

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RIELE

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Reviewed: Jun. 26, 2005

This is an excellent recipe. I was fortunate to have been at the bakery upon the shelving of freshly baked French baguette, so the crust was the perfect texture. A black olive tapenade works nicely with the goat cheese (I opted for plain goat cheese as opposed to flavored), and the fusion of these flavors is successful with the roasted eggplant and red pepper. However, for those individuals who are vegetarian and want to prepare this recipe: have caution when selecting tapenade, as some recipes include anchovies. I had to do a bit of searching to find a black olive tapenade that was purely vegetarian.

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Ania

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Upper Arlington, Ohio, USA

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Reviewed: Apr. 25, 2005

Oh my God!!!!!! This was soooo delicious! Like the submitter, I find myself craving this sandwich.

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CAROLANA

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Reviewed: Apr. 23, 2005

The first time I made this I didn't have eggplant so substituted zucchini. Since then I've used eggplant and actually prefer the zucchini-but I like it better than eggplant anyway. Also, I didn't measure anything-spread the cheese and tapenade on the bread, layered on the vegetables and sprinkled cheese til it looks good. Easy, fast, and cheaper than a restaurant.

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FROGGYOGA

Cooking Level: Expert

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Eggplant and Pepper Parmesan Sandwiches

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