Eggplant Partafoglio with Fontina Cheese and Oven-Dried Tomatoes

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1 large eggplant
8 ounces grated fontina cheese
16 pieces oven-dried tomatoes (1-1/2 cups), plus 4 pieces oven-dried tomatoes 
1/2 cup finely chopped fresh italian parsley
2 tablespoons plus 1 cup virgin olive oil
salt, to taste
freshly ground black pepper, to taste
3 tablespoons balsamic vinegar
1 tablespoon capers
Oven Dried Tomatoes
plum tomatoes

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 ounce grated fontina. Over the cheese, place 2 pieces each Oven-Dried Tomatoes. Over the tomatoes, sprinkle 1 tablespoon 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 tablespoons 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.

Oven Dried Tomatoes
Wash plum tomatoes and cut into quarters. Lay them on a rack on top of a cookie tray. Bake at the lowest temperature your oven will go to for 8 - 12 hours until dry and bright red. (Some people use the pilot light of the oven only.)

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