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Open-Faced Sandwich Layered with Baby Swiss, Eggplant and Peppers

Servings: 4


8 slices eggplant, 1/4 inch thick
1/4 cup flour
Olive oil
Salt and pepper
4 slices Italian bread
1 clove garlic, cut in half
6 ounces thinly sliced Wisconsin baby Swiss cheese
Fresh basil leaves
3/4 cup roasted red peppers (about 2 medium)
6 ounces thinly sliced Wisconsin Monterey jack cheese with peppers

Cooking Directions:

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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