Cheesy Grilled Eggplant Sandwiches

Instead of prosciutto, use any thinly sliced deli meat. Recipe is from Rachael Ray.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb  small eggplant, trimmed and thinly sliced lengthwise
• 1⁄4 cup extra virgin olive oil
•  salt
•  pepper
• 8  slices  Italian bread
• 2 1⁄2 cups  jarlsberg cheese, shredded
• 1 (4 ounce) package  thinly sliced prosciutto

Directions

1. Preheat a grill to medium.
2. In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper.
3. Grill, turning once, until softened, about 4 minutes.
4. Lay the bread on a work surface.
5. Top 4 slices with a layer each of cheese, prosciutto, eggplant and another layer of prosciutto and cheese.
6. Top with the remaining bread slices.
7. Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil.
8. Grill, covered, turning once, until crisp, about 2 minutes.