Eggplant Partafoglio with Fontina Cheese and Oven-Dried Tomatoes Recipe

Name: Eggplant Partafoglio with Fontina Cheese and Oven-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lg. eggplant; 8 oz. grated fontina cheese; 16 pieces Oven-Dried Tomatoes; 1/2 cup finely chopped fresh Italian parsley; 2 tbsp. virgin olive oil; 1 cup virgin olive oil; Salt, to taste; Freshly ground black pepper, to taste; 3 tbsp. balsamic vinegar; 1 tbsp. capers

Servings: persons

1 lg. eggplant
8 oz. grated fontina cheese
16 pieces Oven-Dried Tomatoes
1/2 cup finely chopped fresh Italian parsley
2 tbsp. virgin olive oil
1 cup virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
3 tbsp. balsamic vinegar
1 tbsp. capers

1
Preheat grill or broiler.
2
Slice eggplant across the equator into 1/2-inch thick rounds (you need 16 pieces all together).
3
Place on grill (without oil) and toast until light brown and softened (approximately 1 minute).
4
Remove and set aside on a cookie sheet.
5
Sprinkle 8 rounds each 1 oz.
6
grated fontina.
7
Over the cheese, place 2 pieces each Oven-Dried Tomatoes.
8
Over the tomatoes, sprinkle 1 tbsp.
9
fresh parsley and cover with equal-sized piece of eggplant.
10
Press down lightly with fingers to bind a little.
11
Heat a non-stick pan over medium heat.
12
Add 2 tbsp.
13
virgin olive oil until just smoking.
14
Place 4 sandwiches in pan and cook until golden brown (approximately 3 minutes) and turn over carefully.
15
Cook on other side until golden brown and cheese is soft and melted in center.
16
Remove to plate in warm place and repeat with other four.
17
When done, serve immediately.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lg. eggplant, 8 oz. grated fontina cheese, 16 pieces Oven-Dried Tomatoes, 1/2 cup finely chopped fresh Italian parsley, and more.

Yes, Eggplant Partafoglio with Fontina Cheese and Oven-Dried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Partafoglio with Fontina Cheese and Oven-Dried Tomatoes

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