| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Molto02 | 4 | servings |
INGREDIENTS
| 1 | lg | Eggplant |
| 8 | oz | Grated fontina cheese |
| 16 | Pieces Oven-Dried Tomatoes – (1 1/2 cups); plus | |
| 4 | Pieces Oven-Dried Tomatoes; see * Note | |
| 1/2 | c | Finely-chopped fresh Italian parsley |
| 2 | tb | Virgin olive oil; plus |
| 1 | c | Virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | tb | Balsamic vinegar |
| 1 | tb | Capers |
INSTRUCTIONS
* Note: See the "Oven-Dried Tomatoes" recipe which is included in this collection. 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. Comments: The original recipe title as listed is "Eggplant Partafoglio With Fontina Cheese, Oven-Dried Tomatoes And Tomato Oil". Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5650 broadcast 04-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-20-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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