Cheesy Grilled Eggplant Sandwiches |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Instead of prosciutto, use any thinly sliced deli meat. Recipe is from Rachael Ray. Ingredients:
1 lb small eggplant, trimmed and thinly sliced lengthwise |
1/4 cup extra virgin olive oil |
salt |
pepper |
8 slices italian bread |
2 1/2 cups jarlsberg cheese, shredded |
1 (4 ounce) package thinly sliced prosciutto |
Directions:
1. Preheat a grill to medium.
2. In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper.
3. Grill, turning once, until softened, about 4 minutes.
4. Lay the bread on a work surface.
5. Top 4 slices with a layer each of cheese, prosciutto, eggplant and another layer of prosciutto and cheese.
6. Top with the remaining bread slices.
7. Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil.
8. Grill, covered, turning once, until crisp, about 2 minutes.
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