A grilled cheese sandwich is a classic that stands the test of time. This Eggplant and Ricotta Grilled Cheese Sandwich steps it up a notch. It’s always nice to try something different for a change.
Ingredients
1 large eggplant, peeled and sliced into rounds
Salt, for soaking the eggplant
Olive oil for browning the eggplant
1 cup ricotta cheese
Keto loaf bread or bread of your choice
2 tomatoes, sliced
Salt and pepper to taste
Fresh basil leaves or spinach
Sliced Fontina cheese
Butter for frying the sandwich
Instructions
Arrange the eggplant slices in a colander. Sprinkle all sides with salt. Let stand for 30 minutes as the salt draws out any bitter liquid. When the time is up, rinse the eggplant well.
Heat olive oil in a frying pan. Add the eggplant slices in batches until browned on both sides when the oil is hot. Remove and set aside. Continue browning the eggplant until all slices are cooked.
Lay two slices of bread side by side. Spread some ricotta cheese and Fontina cheese on one slice.
Top with tomatoes and roasted eggplant.
Sprinkle some salt and pepper on the tomatoes and eggplant. Top with a fresh basil leaf and fontina cheese.
Fry the sandwich in butter until the cheese melts and the bread toasty.
If you like this recipe, you may also like the following recipes:
Tomato Soup and Grilled Cheese
Ricotta Grilled Cheese
Equipment
- 1 knife
- 1 measuring cup
- 1 colander
- 1 frying pan
- tongs
- 1 plate of baking sheet
- 1 butter knife
- 1 spatula
Ingredients
- 1 large eggplant peeled and sliced into rounds
- Salt for soaking the eggplant
- Olive oil for browning the eggplant
- 1 cup ricotta cheese
- Keto loaf bread or bread of your choice
- 2 tomatoes sliced
- Salt and pepper to taste
- Fresh basil leaves or spinach
- Sliced Fontina cheese
- 1/4 cup Parmesan cheese
- Butter for frying the sandwich
Instructions
- Arrange the eggplant slices in a colander.
- Sprinkle all sides with salt.
- Let stand for 30 minutes as the salt draws out any bitter liquid.
- Rinse the eggplant well.
- Heat olive oil in a frying pan.
- Add the eggplant slices in batches until browned on both sides when the oil is hot.
- Remove and set aside.
- Continue browning the eggplant until all slices are cooked.
- Lay two slices of bread side by side.
- Spread some ricotta cheese and Fontina cheese on one slice.
- Top with tomatoes and eggplant.
- Sprinkle some salt and pepper on the tomatoes and eggplant.
- Top with a fresh basil leaf and fontina cheese.
- Fry the sandwich in butter until the cheese melts and the bread toasty.
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