Eggplant and Sundried Tomato Grilled Cheese

By vealam

Ingredients

• grilled eggplant:
• 1 eggplant, sliced into 1/2 inch thick rounds
• 2 teaspoons salt
• 3 tablespoons extra virgin olive oil
• sliced olive bread
• shredded provolone or mozzarella
• grilled eggplant rounds
• thinly sliced sundried tomatoes
• fresh minced rosemary leaves
• unsalted butter, softened

Details

Servings 1
Adapted from spoonforkbacon.com

Preparation

Step 1

1. For grilled eggplant: Sprinkle each slice of egg plant with salt, flip over and repeat. Allow slices to sit for 20 minutes. Rinse salt off each slice and gently pat dry. Heat a grill or grill pan to high heat and brush with oil. Grill eggplant rounds on each side for 4 to 5 minutes. Lightly season with salt and pepper and set aside until ready to use.
2. Slather both sides of each slice of bread with butter.
3. Sprinkle some shredded cheese onto a piece of olive bread and top with grilled eggplant rounds. Top eggplant with another generous sprinkle of cheese and a small amount of rosemary.
4. Top the cheese with a layer of sliced sundried tomatoes and finish with a final sprinkle of cheese.
5. Top grilled cheese with another slice of bread and gently press the entire grilled cheese together.
6. Place a cast iron skillet over medium heat and melt a couple tablespoons of butter. Once the butter has melted and the skillet is hot, carefully place the grilled cheese into the skillet and cook for 4 to 5 minutes or until the bottom is nicely toasted and some of the cheese has melted. Flip the grilled cheese and continue to cook for an additional 3 to 4 minutes or until the bottom is toasted and the remaining cheese has melted.
7. Transfer grilled cheese onto a cutting board. Allow the sandwich to sit for 3 to 5 minutes before cutting the half and serving.