I'm always on the lookout for good meals that are very easy to make on a weeknight. Cheesy Grilled Eggplant Sandwiches was included in the weekly menu planner section of the August 2008 issue of Every Day with Rachael Ray. It was easily made in 30 minutes.
Now, this isn't a super exciting meal, but it does the job. It's pretty darn healthy, too, since you get your veggie right in the middle of your ham, cheese, and bread.
Here's the recipes with my comments in brackets:
1 pound small eggplants, trimmed and thinly sliced lengthwise
1/4 cup extra-virgin olive oil
Salt and pepper
8 slices Italian bread [I used ciabatta.]
10 ounces jarlsberg cheese, shredded (about 2 1/2 cups) [If you want to save some cash, use some basic swiss, but I think jarlsberg is worth the extra money.]
One 4-ounce package thinly sliced prosciutto [To save more cash, you could substitute ham for the prosciutto.]
1. Preheat a grill to medium. In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper. Grill, turning once, until softened, about 4 minutes.
2. Lay the bread on a work surface. Top 4 slices with a layer each of cheese, prosciutto, eggplant and another layer of prosciutto and cheese. Top with the remaining bread slices.
3. Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil. Grill, covered, turning once, until crisp, about 2 minutes.