Eggplant and Chevre Sandwiches

Sweet peppers, combined with tangy goat cheese and soft eggplant, make for a buttery side dish or appetizer.

Servings: 6
Prep and cook time: 15 minutes

Ingredients:

1 small eggplant (about 12 ounces), cut into 1/4-inch thick slices
1 tablespoon olive oil
8 (1/2-inch-thick) slices French bread
4 ounces goat cheese
1/4 cup grainy mustard
1 cup roasted peppers, sliced

Method:

Cut the eggplant slices 1/4-inch thick and brush with oil. Place them in a large grill pan with ridges or a non-stick skillet. Cook over medium heat, turning often and adding more oil if necessary. Cook until lightly browned.

Add two slices to each sandwich; spread the goat cheese on each slice and then the mustard over the cheese. Top with the peppers and serve.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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