Grilled Cheese with Eggplant and Ricotta

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Slice Italian bread info 8 thick slices. Slice each tomato into 4 slices.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)