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8 slices eggplant, 1/4 inch thick1/4 cup flourOlive oilSalt and pepper4 slices Italian bread1 clove garlic, cut in half6 ounces thinly sliced Wisconsin baby Swiss cheeseFresh basil leaves3/4 cup roasted red peppers (about 2 medium)6 ounces thinly sliced Wisconsin monterey jack cheese with peppers
Coat eggplant slices with flour. Cook eggplant in 2 tablespoons hot oil over medium-high heat until soft, about 2 minutes on each side, adding more oil as necessary. Season with salt and pepper to taste. Brush one side of each bread slice with oil; rub with cut side of garlic clove. Place directly on rack of oven; bake at 450° F for 5 minutes or until lightly toasted. On each bread slice, layer Swiss, eggplant, basil, peppers and monterey jack. Place on baking sheet; bake 5 minutes or until cheese is melted. Garnish with additional basil.
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