Fried Eggplant, Tomato and Goat Cheese Sandwiches

Note from Cheri: The recipe, text and photo below are reprinted with permission from Sandwich by Yisrael Aharoni (2005 Ten Speed Press). Spice up your brown bag lunch! Here's a handy little cookbook that would be a perfect gift for students or anyone else who'd like to liven up their brownbag lunches or picnic fare. You'll find more than 50 recipes for creative sandwiches, along with beautiful full color photographs by Nelli Scheffer that are sure to inspire you to leave fast food behind and start toting your own lunch to work or school. Not only will you be healthier and save money, you'll also treat yourself to exquisite gourmet taste sensations that will make you the envy of fellow students or co-workers (or make you an enviable picnic hostess). Click here to learn more about this terrific book, discount ordering links, and another delicious sample sandwich recipe.

2 1/3 inch-thick slices eggplant olive oil for brushing salt freshly ground black pepper 2 plum tomatoes, sliced 1 teaspoon fresh thyme leaves 2 bruschetta 2 tablespoons pesto 4 slices goat cheese

Makes 2 Sandwiches To grill the eggplant: Brush with olive oil and season with salt and pepper. Grill for two minutes on each side or fry in a bit of olive oil in a very hot skillet until soft. Preheat the broiler. Brush the cut side of the tomato slices with a bit of olive oil and scatter the thyme on top. Place the bruschetta on a baking sheet, spread with pesto, and then add the grilled eggplant slices, the goat cheese, and tomatoes. Drizzle a little olive oil on top and place under the broiler for several minutes, until the cheese melts and the tomatoes begin to wilt.