Grilled Cheese with Eggplant and Ricotta

01Method

1. 1

   Cut the Italian bread into 8 thick slices. Cut each tomato into 4 round slices.

2. 2

   Peel strips of skin off the eggplant, alternating to create a striped pattern. Cut the eggplant crosswise into eight rounds about 1/2-inch thick.

3. 3

   Warm the olive oil in a skillet over medium heat. Season the eggplant rounds with salt and pepper and cook until tender, about 5 minutes per side, keeping an eye on them to prevent burning. Transfer to a plate.

4. 4

   Spread ricotta evenly over 4 bread slices. Layer each with 2 eggplant rounds and 2 tomato slices, then season the tomatoes with salt and pepper. Tear 2 basil leaves over each, then top with 4 fontina slices. Butter the remaining bread slices and place them on top, buttered side facing up.

5. 5

   Melt the remaining butter in a large skillet over medium heat. Place the sandwiches butter-side up in the skillet. Cover with foil and weigh down with a heavy pan. Cook for 3 to 4 minutes, then flip, cover again, and continue cooking until the cheese is fully melted, another 3 to 4 minutes.