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Grilled Cheese with Eggplant and Ricotta
Grilled Cheese with Eggplant and Ricotta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious grilled sandwiches with crispy eggplant and a blend of ricotta and fontina cheese.
Ingredients:
  • 1 loaf Italian bread
  • 2 medium tomatoes
  • 1 large eggplant
  • 1 tablespoon olive oil, or as needed
  • salt and ground black pepper to taste
  • 1 cup ricotta cheese
  • 8 leaves fresh basil
  • 16 slices fontina cheese
  • 2 tablespoons salted butter, or to taste
Instructions:
  • Cut the Italian bread into 8 thick slices and the tomato into quarters.
  • Peel alternating strips of skin from the eggplant to create a striped pattern. Cut the eggplant into eight 1/2-inch rounds.
  • In a skillet over medium heat, warm olive oil. Season eggplant with salt and pepper, then cook until tender, about 5 minutes per side. Be mindful to prevent burning. Transfer to a plate and keep aside.
  • Layer freshly whipped ricotta over four slices of rustic bread. Follow with a duo of succulent eggplant and vibrant tomato slices on each. Season the tomatoes with a sprinkle of salt and pepper for a burst of flavor. Tear and scatter two fragrant basil leaves over each sandwich for a touch of herbaceousness. Tuck in four gooey fontina cheese slices. Finally, cap it off with the remaining bread slices, generously spread with butter on top, creating a harmonious marriage of flavors and textures.
  • In a large skillet over medium heat, melt the remaining butter. Place the sandwiches in the skillet with the dry side down. Cover with foil and press down with a heavy pan. Toast for 3 to 4 minutes, then flip, cover, and cook until cheese is melted, about 3 to 4 minutes.

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