Eggplant Parmesan With Goat Cheese Sandwich

• 1 medium eggplant, peeled or unpeeled,sliced into 1/4 inch thick slices
• extra virgin olive oil, for brushing
• 1 1/4 teaspoons kosher salt
• 4 slices white bread
• 3 tablespoons tomato paste (sun-dried tomato paste is best)
• 1/3 cup fresh goat cheese
• 1/4 cup freshly grated parmesan cheese

1. Lightly brush both sides of eggplant slices with olive oil and sprinkle with the salt; place the eggplant on a heated grill (indoor or outdoor) and cook until browned and softened, 4-5 minutes per side.
2. Spread each slice of bread with 1 1/2 tsp of tomato paste; spread 2 slices with the goat cheese and top the cheese with the grilled eggplant slices; top the eggplant with a second slice of bread, tomato past side down; brush the outside of the sandwiches with more olive oil and then pat about 1 tablespoon of grated Parmesan onto the outside of each piece of bread- the cheese should stick to the bread.
3. Heat a large, nonstick skillet over medium-low heat and add 1 tablespoon of olive oil to the skillet; place the sandwiches in the skillet and cook until the Parmesan has browned, about 4-5 minutes per side.
4. Serve hot.

eggplant, extra virgin olive oil, kosher salt, white bread, tomato paste, fresh goat cheese, parmesan cheese

Taken from www.food.com/recipe/eggplant-parmesan-with-goat-cheese-sandwich-94926 (may not work)