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Categories:
eggplant Fontina cheese tomatoes fresh Italian parsley virgin olive oil virgin olive oil salt freshly ground black pepper balsamic vinegar capers
Viewed: 0 - Published at: 6 years agoIngredients
- 1 lg. eggplant
- 8 oz. grated fontina cheese
- 16 pieces Oven-Dried Tomatoes
- 1/2 cup finely chopped fresh Italian parsley
- 2 tbsp. virgin olive oil
- 1 cup virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp. balsamic vinegar
- 1 tbsp. capers
Method
- Preheat grill or broiler.
- Slice eggplant across the equator into 1/2-inch thick rounds (you need 16 pieces all together).
- Place on grill (without oil) and toast until light brown and softened (approximately 1 minute).
- Remove and set aside on a cookie sheet.
- Sprinkle 8 rounds each 1 oz.
- grated fontina.
- Over the cheese, place 2 pieces each Oven-Dried Tomatoes.
- Over the tomatoes, sprinkle 1 tbsp.
- fresh parsley and cover with equal-sized piece of eggplant.
- Press down lightly with fingers to bind a little.
- Heat a non-stick pan over medium heat.
- Add 2 tbsp.
- virgin olive oil until just smoking.
- Place 4 sandwiches in pan and cook until golden brown (approximately 3 minutes) and turn over carefully.
- Cook on other side until golden brown and cheese is soft and melted in center.
- Remove to plate in warm place and repeat with other four.
- When done, serve immediately.
