Cheesy Grilled Eggplant Sandwiches Tracey Seaman   From Every Day with Rachael Ray August 2008 SERVES 4 Prep Time: 15 min Cook Time: 10 min 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) One 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.

Smoked Turkey and Chipotle Cream Wraps Monte Cristo Club Spicy Lamb Gyro Honey-Almond Corned Beef Special Spicy Tuna Melts See All Sandwiches See All Recipes ADVERTISEMENT

ADVERTISEMENT