Double Grilled Eggplant Panini

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Double Grilled Eggplant Panini

Serves: 24


	Ingredients 5-6 medium eggplant, sliced 1/2" thick 1/2 cup olive oil 12 red bell peppers, seeded, halved 5 cups ricotta cheese, part-skim 1-1/2 cups Parmesan cheese, grated 2-1/2 cups California ripe olives, chopped 1 Tbsp garlic cloves, minced 48 slices rustic Italian bread slices, toasted 1-1/2 lbs Prosciutto, sliced very thin 1-1/2 lbs Provolone cheese, sliced 1/4 cup olive oil

Method

Brush both sides of eggplant lightly with oil. Grill eggplant over medium heat 6 to 8 minutes per side or until tender. Grill peppers over high heat until soft and blackened. Remove black skin.

Combine ricotta, parmesan cheese, olives, garlic and oregano. On half of bread slices, spread 2-1/2 ounces ricotta mixture. Top with 2 eggplant slices, 1 ounce prosciutto, 1 pepper half, and 1 ounce provolone. Cover with remaining bread slices. Brush each slice lightly with oil. Grill over medium heat until toasted.

Recipe and Photo Courtesy of The California Olive Industry.