Eggplant, Roasted Pepper, and Fontina Panino

Eggplant, Roasted Pepper, and Fontina Panino

Yield: 1 sandwich

Ingredients:
- 2 slices Eggplant, more than 3�"8 in. (1 cm) thick, peeled
- as necessary Olive oil
- 1�"2 Purple bell pepper, roasted and peeled
- 1 Ciabatta roll or other huge, flat supper roll or bun
- as essential (as needed) Olive oil
- 2 slices Fontina cheese

Directions:
1. First, brush the two facets of the eggplant slices with oil.
2. Next, cook on a grill or griddle or in a sauté pan until simply just soft.
3. Then, remove the seeds, stem, and internal membranes from the pepfor each. Slash it within into 2 parts and lay the components out flat.
4. Then, minimize the roll inside 50 % horizontally.
5. Then, brush both of those halves with olive oil.
6. Then, lay the eggplant slices on the bottom half.
7. Then, final with the pepper and then the fontina cheese.
8. Then, issue the best 50 percent of the roll in point and thrust with each other.
9. Then, cook in a panino thrust or on a griddle until the cheese is melted.
10. Finally, minimize inside 50 percent to serve.