Ham Eggplant Cheese Sandwich (Print Version)
# Ingredients:
01 -
Olive oil for brushing
02 -
2 cups mozzarella cheese, shredded
03 -
1 cup parmesan cheese, freshly grated
04 -
2 long eggplants, cut lengthwise into thick slabs
05 -
Italian ham slices
06 -
16 oz provolone cheese, sliced
07 -
2 cups Italian-style tomato sauce
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Wash the eggplants, pat them dry with a towel, and chop off the tips. Slice them lengthwise into sturdy slabs. Cover a baking tray with parchment, brush on some olive oil, and lay out the slices. Coat both sides with a bit more oil. Pop the tray in the middle of the oven for about 20 minutes.
02 -
Take the roasted eggplant from the oven. Spread some tomato sauce on each slice. Add a slice of Italian ham, a couple of provolone slices, and a dusting of grated parmesan over it all.
03 -
Put another piece of eggplant on top to make a layered stack. Slather a thin coat of tomato sauce on the top layer, sprinkle shredded mozzarella, and top it with parmesan cheese. Keep layering until all the eggplant is used.
04 -
Switch the oven to low broil. Slide the tray back in for 10 minutes, or until the cheese is a bit gooey and has golden brown spots.
05 -
Pull the tray out and let it cool a bit. Enjoy these stacks warm with some crunchy Italian bread and a fresh salad or later at room temperature.
# Notes:
01 -
If you skip the ham, this can easily be turned into a filling vegetarian dish.
02 -
These cheesy eggplant stacks taste delicious whether served warm or later at room temp.