Sunday, July 13, 2008

Cheesy Grilled Eggplant Sandwiches

From Every Day with Rachael Ray August 2008

1 pound small eggplants, trimmed and thinly sliced lengthwise
1/4 C EVOO
Salt and pepper
8 slices Italian bread
10oz jarlsberg cheese, shredded (about 2 1/2 cups)
1 4oz package thinly sliced prosciutto

Preheat a grill to medim. In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper. Grill, turning once, until softened, about 4 minutes.
Lay the bread on a work surface. Top 4 slices with a layer each of cheese, proscuitto, eggplant and another layer of the proscuitto and cheese. Top with the remaining bread slices.
Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil. Grill, covered, turning once, until crisp, about 2 minutes.

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