Eggplant Ricotta Grilled Cheese
Hearty roasted eggplant paired with creamy ricotta, flavorful Parmesan and fresh basil. This elegant grilled cheese sandwich takes less than 5 minutes to prepare, making it the perfect option for a quick meal.
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 2 sandwiches, Serves 2
Ingredients
- 1 medium eggplant (12 ounces)
- 1 tablespoon extra virgin olive oil (I heart California Olive Ranch)
- 1/2 teaspoon kosher salt
- 1/4 black pepper
- 1/2 cup part-skim ricotta cheese (5 ounces)
- 1/4 cup freshly grated parmesan cheese (1 ounce)
- 2 tablespoons chopped fresh basil
- 4 slices whole wheat bread
- 1 to 2 tablespoons unsalted butter for grilling
Instructions
- Place rack in upper third of oven and preheat to 425 degrees F. Cut eggplant into 1/4 inch-thick slices. Line a sheet pan with parchment paper or a silpat mat and brush with olive oil. Spread eggplant slices on the oiled baking sheet in a single layer, then sprinkle with salt and pepper. Place in oven and roast for 20 minutes, flipping eggplant slices over half way through. Set aside.
- Meanwhile, preheat a Panini press or large skillet to medium high. In a small bowl, stir together the ricotta, parmesan and fresh basil. Spread butter on one side of each bread slice.
- Assemble sandwiches: Spread the unbuttered side of each bread slice with 1/4 of the ricotta cheese mixture. Top two bread slices with roasted eggplant each, then set remaining bread slices on top, cheese side down. Grill sandwiches 3-4 minutes in a Panini press (or 2-3 minutes on each side if using a skillet), until bread is toasted and sandwich is warmed through. Slice in half and serve immediately.
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