Grilled Cheese with Eggplant and Ricotta

Ingredients and Weight:

• 1 large eggplant (about 1.5 pounds)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• Salt and black pepper to taste
• 8 slices sourdough bread (1/2-inch thick)
• 8 slices sharp cheddar cheese
• Butter or olive oil for greasing the pan

Preparation Time:

• 20 minutes

Cooking Time:

• 15-20 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant into 1/2-inch thick slices. Brush with olive oil and season with salt and pepper.
3. Roast the eggplant slices on a baking sheet for 10-15 minutes, or until tender and slightly browned.
4. In a bowl, combine the ricotta cheese, Parmesan cheese, basil, oregano, salt, and pepper. Mix well.
5. Spread the ricotta mixture on one side of each slice of bread.
6. Top with a slice of cheddar cheese.
7. Top with the roasted eggplant slices.
8. Place another slice of bread on top, pressing down gently.
9. Heat a large skillet or griddle over medium heat. Brush with butter or olive oil.
10. Grill the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.

Nutritional Information:

• Calories: 400 per sandwich
• Fat: 20 grams
• Protein: 25 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Rich and flavorful
• Perfect comfort food
• Hearty and satisfying
• Versatile and customizable

User Comments:

• "This was the best grilled cheese I've ever had! The eggplant and ricotta added so much flavor and depth."
• "I loved the crispy bread and the gooey cheese. It was the perfect combination of textures."
• "This sandwich was so easy to make and it was a hit with my entire family."

Special Precautions and Tips:

• If you don't have sourdough bread, you can use any type of bread you like.
• You can use any type of hard cheese in place of cheddar cheese.
• If you don't have fresh herbs, you can use dried herbs instead. Just use about 1/3 of the amount.
• Don't overcook the eggplant. It should be tender but not mushy.
• Serve the sandwiches warm with your favorite dipping sauce.