Eggplant and Prosciutto Panini

Eggplant and Prosciutto Panini-Culinary Institute of America Yield: 10 sandwiches 8 3/4 oz Ricotta cheese 2 tsp Basil leaves-Chopped 1 tsp Coarse-ground black pepper 1 tsp Fresh oregano – Chopped 1 tsp Flat-leaf parsley – Chopped 1/2 tsp Salt 10 Italian hard rolls 5 fl oz Oil from marinated eggplant 20 oz Marinated Eggplant Filling (recipe follows) 1 lb 4 oz Prosciutto – sliced thin

1. In a bowl, combine ricotta cheese, basil, black pepper, oregano, parsley, and salt. Mix well. Cover and refrigerate overnight. Sandwich Assembly: For each sandwich, split a roll lengthwise and brush the inside with oil from the marinated eggplant. Spread 1 oz/28 g herbed ricotta mixture on one half of the roll and top with 2 oz/57 g each eggplant and prosciutto. Top with the other half of the roll.
2. Grill each sandwich, under a panini press if possible, until the bread is marked and the filling warmed through.

Marinated Eggplant Filling Yield: approximately 1 lb/454 g 1 lb Italian eggplant 1 tbsp Salt 16 fl oz Extra-virgin olive oil 3 Garlic cloves – crushed 1 1/2 fl oz Red wine vinegar 2 tbsp Dried oregano 1 tbsp Dried basil 1 tbsp Coarse-ground black pepper Pinch crushed red pepper flakes

1. Cut the eggplant into slices 1/8 in thick. Layer slices in a colander, salting each layer liberally. Let sit at room temperature 1 hour.
2. Rinse off bitter liquid and blot slices dry with absorbent paper towels.
3. Mix remaining ingredients.
4. Toss eggplant slices in marinade; cover and refrigerate for 3 to 4 days. Stir every day.

Variation: Portobello mushrooms may be substituted in the Marinated Eggplant Filling and then topped with arugula before grilling to create a hearty variation for this sandwich. Chef’s note: The eggplant in this recipe is not cooked, so it needs approximately 3 days to marinate. This allows the eggplant to completely denature and take on an almost-cooked texture and flavor. The eggplant is ready when the flesh has become relatively translucent and no longer tastes raw.