![](https://cdn.statically.io/img/www.allrecipes.com/thmb/98HJMhAYEaIIxE6JpqhvJ_NL7mw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1255954-b2d23f9c71264cbe9c99e4b3a2997e9c.jpg)
Ingredients
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1 loaf Italian bread
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2 medium tomatoes
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1 large eggplant
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1 tablespoon olive oil, or as needed
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salt and ground black pepper to taste
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1 cup ricotta cheese
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8 leaves fresh basil
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16 slices fontina cheese
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2 tablespoons salted butter, or to taste
Directions
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Slice Italian bread info 8 thick slices. Slice each tomato into 4 slices.
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Remove some of the skin from the eggplant, leaving the rest of the skin on for a striped look. Slice the eggplant into eight 1/2-inch rounds.
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Heat olive oil in a skillet over medium heat. Season eggplant with salt and pepper; cook until soft, about 5 minutes per side. Watch that it does not burn. Remove to a plate and set aside.
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Spread ricotta over 4 slices of bread. Top each with 2 eggplant slices and 2 tomato slices. Season tomatoes with salt and pepper. Tear 2 basil leaves over each sandwich. Add 4 slices of fontina cheese. Spread butter over the remaining slices of bread and place over the cheese, buttered sides up.
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Melt remaining butter in a large skillet over medium heat. Add sandwiches to the skillet with the dry side down. Cover with a piece of foil and place a heavy pan on top. Toast sandwiches for 3 to 4 minutes. Flip over and cover again. Cook until cheese is melted, 3 to 4 minutes more.
Cook's Notes:
I use a cast iron skillet on top to really push them down. If you don't have a heavy pan, use any frying pan with a can of tomato sauce or something inside it for weight.
Place on a plate or cutting board and cut in half with a serrated knife so that people can see all the gooey goodness inside. How can anyone resist a grilled cheese sandwich?
Nutrition Facts (per serving)
1108 | Calories |
55g | Fat |
101g | Carbs |
53g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 1108 | |
% Daily Value * | |
Total Fat 55g | 71% |
Saturated Fat 30g | 151% |
Cholesterol 165mg | 55% |
Sodium 2007mg | 87% |
Total Carbohydrate 101g | 37% |
Dietary Fiber 11g | 39% |
Total Sugars 9g | |
Protein 53g | 105% |
Vitamin C 12mg | 13% |
Calcium 935mg | 72% |
Iron 6mg | 34% |
Potassium 871mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.