Reminiscent of the classic Italian dish, Eggplant Parmigiana, this veggie and cheese 'hero' is sure to please.

Garlicky Vegetable Sandwich with Brick Cheese

1 (about 1 1/4 pound) eggplant
3 tablespoons roasted garlic-flavored olive oil - divided use
6 ounces shredded Wisconsin Brick cheese
4 Italian sandwich rolls (submarine rolls)
8 ounces bottled roasted red peppers, rinsed, dried and cut into strips
1/4 cup chopped kalamata olives
16 large basil leaves, optional
shredded romaine lettuce

1. Preheat oven to 375°F (190°C). Cut the eggplant, unpeeled, into slices one inch thick. You will have about 8 slices.
2. Brush both sides of the slices with 2 tablespoons of the garlic olive oil and place them on an oiled jellyroll pan. Bake for 20 minutes.
3. Remove from oven and divide cheese over the slices. Bake 3 to 5 minutes longer, until the cheese melts and begins to brown. Remove from oven.
4. Split the sandwich rolls, horizontally. Brush the insides with the remaining garlic olive oil.
5. Place two slices of the cheese-covered eggplant on each roll bottom.
6. Place roasted red pepper strips on top.
7. Divide and scatter the chopped olives over the strips.
8. Place four basil leaves on each sandwich, top with romaine and cover with sandwich roll top.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.