Eggplant, Prosciutto, and Mozzarella “Sandwiches”


by: Smiley Day

This recipe is grill-heavy, so if the weather isn't great where you are, I'd suggest holding off until spring time, but you definitely want to make this! This could even be prepared as a vegetarian main-dish, if that is your thing, just omit the proscuitto.


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serves: 4

2 medium red bell peppers

Extra virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 globe eggplants (about 1 pound each, trimmed)

8 slices thin Prosciutto di Parma

8 slices mozzarella (each 1/4 inch thick)

8 medium fresh basil leaves

Nutrition Facts
Eggplant, Prosciutto, and Mozzarella “Sandwiches”

Servings Per Recipe: 4

Amount per Serving

Calories: 190

  • Total Fat: 7 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 36.8 mg
  • Sodium: 1332.8 mg
  • Total Carbs: 19.1 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 7.9 g
  • Protein: 14.7 g

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1.  Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12. to 15 minutes, turning occasionally. Place the peppers in a medium bowl and cover with plastic to trap the steam. Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds. Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper. Process until smooth, scraping down the sides as needed.

2.  Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick. Lightly brush or spray both sides with oil. Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes. Transfer half of the slices to a tray, with the grilled sides facing up. Turn the remaining slices over and grill until well marked on both

3.  Sides, 3 to 4 minutes more.

4.  Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray. Place a slice of prosciutto [folded to fit], a slice of the mozzarella, and a basil leaf on top of the red pepper mixture. Top each "sandwich" with a slice of the eggplant that has been grilled on both sides. Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes. Serve warm with the remaining pepper mixture spooned, if desired.


Cooks' note:
Great grilled eggplant starts with great eggplant. Look for firm ones without any bruises or wrinkles. For this recipe, I like the big globe eggplant, but not the ones with wide curves like a wine bottle that give you slices with very different diameters. Buy ones shaped more like a cylinder.

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