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Ingredients
- 12 slc eggplant - (abt 1/4" thick) Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil
- 8 slc Italian bread - (1/4" thick) Drizzle extra-virgin extra virgin olive oil
- 1/2 lb Fontina cheese thinly sliced
- 2 med red peppers roasted, peeled, seeded and julienned
Directions
- Season both sides of the eggplant with salt and pepper. Let sit for 2 min. In a large saute/fry pan, over medium-high heat, add in 1/4 c. of the oil. Pan-fry the slices of eggplant in batches till golden on each side, about 2 to 3 min. Remove and drain on paper towels. Using a paper towel, wipe out the saute/fry pan and repeat the above process with the remaining oil and eggplant.
- Preheat the oven to 400 degrees. Lightly brush both sides of the bread with the extra-virgin 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 till the cheese melts, about 4 to 6 min. Remove from the oven and serve hot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1373g | |
| Recipe makes 4 servings | |
| Calories 1111 | |
| Calories from Fat 434 | 39% |
| Total Fat 49.26g | 62% |
| Saturated Fat 15.6g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1310mg | 55% |
| Potassium 2863mg | 82% |
| Total Carbs 139.5g | 37% |
| Dietary Fiber 41.9g | 140% |
| Sugars 32.36g | 22% |
| Protein 41.28g | 66% |
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