Eggplant Partafoglio W Fontina Cheese, Oven-Dried Tomatoes

Recipe Ingredients

1		Eggplant (large)
8 oz	227g	Grated fontina cheese
16		Oven-Dried Tomatoes - (1 1/2 cups) - plus
4		Oven-Dried Tomatoes - (see recipe)
1/2 cup	73g / 2.6oz	Finely-chopped fresh italian parsley
2 tablespoons	30ml	Virgin olive oil - plus
1 cup	237ml	Virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Balsamic vinegar
1 tablespoon	15ml	Capers

Recipe Instructions

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 (about 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 (about 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.

This recipe yields 4 servings as antipasto or accompaniment.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5650) - from the TV FOOD NETWORK

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