Cheesy Grilled Eggplant Sandwiches

August 2008
Cheesy Grilled Eggplant Sandwiches

by 7 people

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Serve with a snap pea and tomato salad.

Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 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
  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 work 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.
  • Meridian Chardonnay 2006 (California), Climbing Chardonnay 2007 (Australia)
Tip Swap it
  • Use any thinly sliced deli meat instead of the prosciutto.