Description
This sandwich layers grilled eggplant, creamy ricotta, and melted provolone for a taste of summer. Its perfect for a quick lunch or light dinner.
Ingredients
Units
Scale
- 1 large eggplant cut into 12 1/4 inch thick slices
- 8 tbsp (113 g) unsalted butter, divided
- 2 tsp minced garlic
- 1 (28-ounce) can (794 g can) crushed tomatoes
- 1 1/2 tsp salt, divided
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp oregano
- 2/3 cups (149 ml) Ricotta cheese
- 1/3 cups (74 ml) Parmesan cheese, grated
- 12 slices Provolone cheese
- 12 large fresh basil leaves
- 12 slices Italian bread
Instructions
- Sprinkle eggplant slices with 1/2 teaspoon of salt and put slices in a colander to drain for 20 minutes.
- While eggplant is draining, prepare tomato sauce.
- In a medium-sized pot, melt 4 tablespoons of butter over medium heat. Add garlic and cook for 2 minutes, stirring frequently.
- Add tomatoes, 3/4 teaspoon salt, red pepper flakes, and oregano. Bring tomato sauce to a boil, then reduce heat and simmer for 30 minutes, stirring frequently.
- Pat drained eggplant dry with paper towels and season slices with pepper.
- Cook eggplant slices on a grill or indoor grill pan over medium heat for 8 to 10 minutes, turning once, until tender. Remove slices from grill and set aside.
- In a small bowl, combine ricotta, Parmesan cheese, and the remaining 1/4 teaspoon of salt. Stir to combine and set aside.
- To assemble sandwiches, spread a layer of ricotta mixture on each slice of bread.
- Layer 2 slices of eggplant on top of 6 slices of bread. Top eggplant slices with 1 tablespoon of tomato sauce.
- Top sauce with 2 slices of Provolone cheese and 2 basil leaves.
- Season sandwich stacks with additional salt and pepper, if desired. Close sandwiches with the remaining slices of ricotta-smeared bread and gently press down.
- Melt the remaining 4 tablespoons of butter in a large nonstick skillet.
- Grill sandwiches on both sides until golden brown. Remove sandwiches from skillet, slice, and serve with additional tomato sauce, if desired.
Notes
- For even grilling, ensure your eggplant slices are relatively uniform in thickness and pat them completely dry before grilling to prevent sticking.
- If you don’t have an indoor grill pan, you can pan-fry the eggplant slices in olive oil until tender and slightly browned.
- Leftover sandwiches can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 50