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Ingredients Jump to Instructions ↓

  1. 8 center slices from a round loaf of Italian bread

  2. 1/2 pound sliced provolone cheese

  3. 4 ounces bottled marinated eggplant, drained well

  4. 4 cups baby arugula

Instructions Jump to Ingredients ↑

  1. Heat a 12-inch heavy skillet, preferably cast-iron over medium-low flame until hot.

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