Grilled Cheese with Eggplant and Ricotta
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

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.