Guest guest Posted August 27, 2002 Report Share Posted August 27, 2002 Fresh Eggplant and Roasted Red Pepper Panini 12 slices of eggplant, about 1/4-inch thick Salt Freshly ground black pepper 1/2 cup olive oil 8 slices Italian bread, 1/4-inch thick Drizzle extra-virgin olive oil 1/2 pound Fontina cheese, thinly sliced 2 roasted medium red peppers, peeled, seeded and julienne Season both sides of the eggplant with salt and pepper. Let sit for 2 minutes. In a large sauti pan, over medium-high heat, add 1/4 cup of the oil. Pan-fry the slices of eggplant in batches until golden brown on each side, about 2 to 3 minutes. Remove and drain on paper towels. Using a paper towel, wipe out the sauti pan and repeat the above process with the remaining oil and eggplant. Preheat the oven to 400 degrees F. Lightly brush both sides of the bread with the extra virgin olive oil. Season both sides with salt and pepper and place on a baking sheet. Place 3 slices of the eggplant over each slice of bread. Lay a couple slices of cheese over the eggplant. Top the cheese with some of the peppers. Place in the oven and bake until the cheese melts, about 4 to 6 minutes. Remove from the oven and serve warm. Yield: 4 servings Prep Time: 15 minutes ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 Finance - Get real-time stock quotes http://finance. Quote Link to comment Share on other sites More sharing options...
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