Provided by Florence Fabricant
Categories dinner, easy, lunch, main course
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or broiler. Slice the eggplant one-half inch thick and grill or broil the slices until they are lightly browned. Brush the browned slices with all but one tablespoon of the oil and season them to taste with salt and pepper. Sprinkle with the parsley and set aside.
- Puree the beans and mix them with the garlic and the remaining olive oil. Salt and pepper to taste.
- Cut the bread into 16 slices, to make 8 sandwiches. Spread the slices with the bean puree, then arrange the eggplant slices on half of them. Top the eggplant with the peppers, sun-dried tomatoes, arugula and cheese. Cover with the remaining slices of bread and serve.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 6 grams, TransFat 0 grams
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