Eggplant And Goat Cheese Sandwiches

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 eggplant, sliced
• 2 teaspoons olive oil, divided
• 1 large red bell pepper
• 4 slices ciabatta
• 2 tablespoons pesto sauce
• 1 cup baby arugula
• 1/8 teaspoon fresh ground black pepper
• 1/4 cup soft fresh goat cheese

Recipe

• 1 preheat boiler.
• 2 arrange eggplant slices in a single layer on a foil-lined baking sheet. brush both sides of eggplant with 1 teaspoon oil. cut bell pepper in half lengthwise; discard seeds and membrane.
• 3 arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. broil 4 minutes; turn eggplant over (do not turn bell pepper over). broil an additional 4 minutes; remove eggplant from pan. broil bell pepper an additional 7 minutes or until blackened.
• 4 place bell pepper in a zip-top plastic bag; seal. let stand for 15 minutes; peel and discard skin.
• 5 broil bread slices for 2 minutes or until lightly browned, turning once.
• 6 spread 1 tablespoon pesto on each of 2 bread slices. layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.