Sicilian eggplant sandwich

Sicilian eggplant sandwich
  • 15

    min prep time
  • 10

    min cook time
  • 4





  1. Brush both sides of the eggplant slices with the olive oil. Then coat with the breadcrumbs. 
  2. Preheat the barbecue to medium-high heat. Once ready, grill the breaded eggplant slices until golden brown, about 3 minutes per side. Once all the slices are cooked, set aside.
  3. Place 2 slices each of the Provolone and prosciutto cotto between 2 slices of the eggplant, creating a sandwich.
  4. Place sandwiches on the grill and cook until the cheese has melted,
    1 to 2 minutes.
  5. Meanwhile heat the tomato basil sauce.
  6. Cut each sandwich in half and and put 60 ml (1/4 cup) of tomato sauce on each plate. Place the sandwich on top and serve. 


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