INGREDIENTS:

2 large baguettes (Costco)

EVOO

1 roasted large eggplant

1 Jar Red pepper and eggplant sauce (Trader Joe’s)

1/3 Heavy cream

Salt and pepper

2 Garlic cloves (crushed)

1 12 oz Shredded blend of Swiss and Gruyère cheese (Trader Joe’s)

Dry parsley for garnish

INSTRUCTIONS:

1. Slice baguettes into 1” slices and place the slices on a baking sheet.

2. Chop the roasted eggplant into small pieces (it will be soft and a little mushy; don’t worry, this will go well with the melty cheese)

3. Preheat 4 Tbsp of olive oil in a medium to large skillet.

4. Add the chicken, season with salt, pepper and add the crushed garlic. Stir well until fully cooked.

5. Add 6 Tbsp of the red pepper and eggplant sauce.

6. Add the heavy cream and stir everything together until you have a nice creamy consistency of a sauce.

7. Set aside for a moment.

8. Arrange baguette slices in the baking sheet and drizzle generously with olive oil (coating both sides of the slice).

9. Add chicken/sauce generously onto each slice and top with the shredded cheese.

10. Bake at 350ºF for 20 minutes or until cheese is bubbly and fully melted.

11. Switch from baking mode to broiler mode and adjust the temperature to 525ºF (Make sure to watch them as they broil, or else they will burn to the crisp). There is no set time here because it only takes a minute or two for them to be ready, so make sure to watch them.

12. Remove them from the oven immediately and serve nice and crispy, cheesy and full of flavor.

13. ENJOY!!