Eggplant Partafoglio with Fontina Cheese and Oven-Dried Tomatoes
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Ingredients
| 1 | lg. eggplant | | 8 oz. | grated fontina cheese | | 16 pieces | Oven-Dried Tomatoes | | 1/2 cup | finely chopped fresh Italian parsley | | 2 tbsp. | virgin olive oil | | 1 cup | virgin olive oil | | Salt, to taste | | Freshly ground black pepper, to taste | | 3 tbsp. | balsamic vinegar | | 1 tbsp. | capers |
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Instructions
Preheat grill or broiler. Slice eggplant across the equator into 1/2-inch thick rounds (you need 16 pieces all together). Place on grill (without oil) and toast until light brown and softened (approximately 1 minute). Remove and set aside on a cookie sheet.
Sprinkle 8 rounds each 1 oz. grated fontina. Over the cheese, place 2 pieces each Oven-Dried Tomatoes. Over the tomatoes, sprinkle 1 tbsp. fresh parsley and cover with equal-sized piece of eggplant. Press down lightly with fingers to bind a little.
Heat a non-stick pan over medium heat. Add 2 tbsp. virgin olive oil until just smoking. Place 4 sandwiches in pan and cook until golden brown (approximately 3 minutes) and turn over carefully. Cook on other side until golden brown and cheese is soft and melted in center. Remove to plate in warm place and repeat with other four. When done, serve immediately.
Author's Comments
Antipasto or accompaniment.
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