Eggplant and Pepper Parmesan Sandwiches

Eggplant and Pepper Parmesan Sandwiches

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"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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25 m servings 461 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 74.7g
  • 24%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 142 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 ...

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 beaut...

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 ...

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’...

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...

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 ...

Great recipe! It was a nice change from the usual and very tasty. I made it for a group of people by making it on one long loaf of french bread, and slicing it into smaller sandwiches. It's g...

This was great!! My whole family enjoyed it. I substituted provalone slices for parmesean and grilled the veggies. I couldn't find the tapenade locally, but I made my own olive spread. We wi...

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