Name: Grilled Cheese with Eggplant and Ricotta
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Italian bread - 1 loaf; Tomatoes - 2 medium; Eggplant - 1 large; Olive oil, or as needed - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Ricotta cheese - 1 cup; Fresh basil - 8 leaves; Fontina cheese - 16 slices; Salted butter, or to taste - 2 tablespoons

Ingredients for - Grilled Cheese with Eggplant and Ricotta

1. Italian bread 1 loaf

2. Tomatoes 2 medium

3. Eggplant 1 large

4. Olive oil, or as needed 1 tablespoon

5. Salt and ground black pepper to taste 1 tablespoon

6. Ricotta cheese 1 cup

7. Fresh basil 8 leaves

8. Fontina cheese 16 slices

9. Salted butter, or to taste 2 tablespoons

How to cook deliciously - Grilled Cheese with Eggplant and Ricotta

1 . Stage

Slice Italian bread info 8 thick slices. Slice each tomato into 4 slices.

2 . Stage

Remove some of the skin from the eggplant, leaving the rest of the skin on for a striped look. Slice the eggplant into eight 1/2-inch rounds.

3 . Stage

Heat olive oil in a skillet over medium heat. Season eggplant with salt and pepper; cook until soft, about 5 minutes per side. Watch that it does not burn. Remove to a plate and set aside.

4 . Stage

Spread ricotta over 4 slices of bread. Top each with 2 eggplant slices and 2 tomato slices. Season tomatoes with salt and pepper. Tear 2 basil leaves over each sandwich. Add 4 slices of fontina cheese. Spread butter over the remaining slices of bread and place over the cheese, buttered sides up.

5 . Stage

Melt remaining butter in a large skillet over medium heat. Add sandwiches to the skillet with the dry side down. Cover with a piece of foil and place a heavy pan on top. Toast sandwiches for 3 to 4 minutes. Flip over and cover again. Cook until cheese is melted, 3 to 4 minutes more.