Ingredients
Array
(
[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.