Eggplant & Goat Cheese Sandwiches

Prep : 40 minutes    Makes 2 servings  (serving size:1 sandwich)

8                (1/2-inch-thick) eggplant slices
2                teaspoons olive oil, divided
1                large red bell pepper
4                (1-ounce) slices ciabatta bread
2                tablespoons refrigerated pesto
1                cup baby arugula
1/8             teaspoon freshly ground black pepper
1/4             cup (2 ounces) soft goat cheese

1.       Preheat broiler.
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. 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. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3.       Broil bread slices for 2 minutes or until lightly browned, turning once. 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.
TIP:
Transform sandwich night with this hearty veggie-laden stacker. You can peel the eggplant, but the sandwiches are prettier with the deep-purple skin intact. Rich goat cheese adds another dimension of flavor.