Cheesy grilled eggplant sandwiches

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Added Jan 21st, 09 by
FoodConnect.com Test Kitchen


  • Categories: Meats, Sandwiches, Vegetables
  • Servings: 4 change
  • Calories per serving: 613
  • Prep Time: 15 mins
  • Cook Time: 10 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 61331%
Fat 37g57%
Cholesterol 67mg22%
Sodium 1,437mg 60%
Carbohydrates 40g31%

More facts>>

FoodConnect Nutritionals

Ingredients

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    [0] => Array
        (
            [2da3c98f-5f52-5f84-9d51-a4ecb1bc56e1] => Array
                (
                    [title] => eggplant, fresh, whole, unpeeled
                    [ingredientid] => 14378
                    [ingredientuuid] => 2da3c98f-5f52-5f84-9d51-a4ecb1bc56e1
                    [quantity] => 1.00
                    [measure] => pound
                    [title_custom] => small eggplants,
                    [componentid] => 0
                    [method] => trimmed and thinly sliced lengthwise
                )

            [ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
                (
                    [title] => oil, olive, extra virgin
                    [ingredientid] => 22450
                    [ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
                    [quantity] => 0.25
                    [measure] => cup
                    [title_custom] => extra-virgin olive oil
                    [componentid] => 0
                    [method] => 
                )

            [b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
                (
                    [title] => salt, table
                    [ingredientid] => 27370
                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
                    [quantity] => 0.00
                    [measure] => each
                    [title_custom] => Salt and pepper
                    [componentid] => 0
                    [method] => 
                )

            [11ea23ac-ff71-8af4-0d55-bc7d72e1314c] => Array
                (
                    [title] => bread, italian, lrg slice
                    [ingredientid] => 3573
                    [ingredientuuid] => 11ea23ac-ff71-8af4-0d55-bc7d72e1314c
                    [quantity] => 8.00
                    [measure] => each
                    [title_custom] => slices Italian bread
                    [componentid] => 0
                    [method] => 
                )

            [65ff4372-cf02-ef64-013c-5de255e339ca] => Array
                (
                    [title] => cheese, jarlsberg, thin slice
                    [ingredientid] => 7299
                    [ingredientuuid] => 65ff4372-cf02-ef64-013c-5de255e339ca
                    [quantity] => 10.00
                    [measure] => ounces
                    [title_custom] => jarlsberg cheese,
                    [componentid] => 0
                    [method] => shredded (about 2 1/2 cups)
                )

            [a7c8c0a3-70d6-5c64-a12e-009d169811e6] => Array
                (
                    [title] => pork, prosciutto, sliced
                    [ingredientid] => 25346
                    [ingredientuuid] => a7c8c0a3-70d6-5c64-a12e-009d169811e6
                    [quantity] => 1.00
                    [measure] => each
                    [title_custom] => 4-ounce package thinly sliced prosciutto
                    [componentid] => 0
                    [method] => 
                )

        )

)

  • 1 pound small eggplants, trimmed and thinly sliced lengthwise
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 8 slices Italian bread
  • 10 ounces jarlsberg cheese, shredded (about 2 1/2 cups)
  • 1 4-ounce package thinly sliced prosciutto

Recipe Method

1. Preheat a grill to medium. 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.

2. Lay the bread on a wok surface. Top 4 slices with a layer each of cheese, prosciutto, eggplant and another layer of prosciutto and cheese. Top with the remaining bread slices.

3. 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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