1 medium-sized eggplant, sliced 1/4 inch thick
Fresh plain bread, thinly sliced
6 slices BelGioioso Sharp Provolone cheese
Salt the eggplant slices and let sit for one hour to draw out the water. Pat dry. Grill each slice of eggplant until browned on each side. To prepare sandwiches, take two slices of bread and place a slice of BelGioioso Sharp Provolone and two slices of eggplant in the center.