Eggplant Partafoglio with Fontina Cheese and Oven-Dried Tomatoes

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 lg. eggplant
8 oz. grated fontina cheese
16 pieces Oven-Dried Tomatoes (1-1/2 cups), plus 4 pieces Oven-Dried Tomatoes (see recipe elsewhere)
1/2 cup finely chopped fresh Italian parsley
2 tbsp. plus 1 cup virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
3 tbsp. balsamic vinegar
1 tbsp. capers

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.

CHEF COMMENTS

Antipasto or accompaniment.

Tagged: eggplant, italian add tags

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