Eggplant And Sundried Tomato Grilled Cheese
Original recipe source:


grilled eggplant:

1 eggplant, sliced into 1/2 inch thick rounds
2 teaspoons salt
3 tablespoons extra virgin olive oil (GIS Recommends: Gradassi "Fiore d'Autunno" Unfiltered Extra Virgin Olive Oil)
sliced olive bread
shredded provolone or mozzarella
grilled eggplant rounds
thinly sliced sundried tomatoes (GIS Recommends: Villa Reale Semi Dried Cherry Tomatoes)
fresh minced rosemary leaves
store-bought or homemade basil pesto (GIS Recomends: Villa Reale Genovese Pesto)
unsalted butter, softened


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 followed by a final sprinkle of cheese.

5. Drizzle pesto over the layered ingredients, top with another slice of bread and gently press 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.