Eggplant Parmesan Grilled Cheese Sandwiches
Serving Size: 6
6 Rosina Breaded Eggplant Cutlets
1 (16oz.) Jar of Marinara Sauce
¼ Cup of Grated Parmesan Cheese
¼ Cups Grated Extra- Sharp Provolone Cheese
1 Large Ball of Fresh Mozzarella Cheese, Thinly sliced
Fresh Basil Leaves
1 Loaf of Crusty Italian Bread
1 Stick of Unsalted Butter
Place eggplant slices on a microwave safe dish and heat on high power for 2 -3 minutes. Let stand until ready for sandwiches to be assembled.
Slice Italian bread to desire thickens. Build a sandwich using 1 slice of eggplant, 1/4 cup of tomato sauce (spread evenly over bread), 2 slices of mozzarella cheese, a tablespoon each of Grated Parmesan Cheese and Grated Extra- Sharp Provolone Cheese, 2-3 basil leaves torn. Repeat for the remaining sandwiches.
Melt 2 tablespoons of butter in a skillet or a grill pan over medium heat. Grill the sandwiches until the bread is golden brown and the cheese melts, about 5 minutes per side. Repeat for the remaining sandwiches.