• 8 3/4 oz/248 g ricotta cheese
• 2 tsp/2 g chopped basil leaves
• 1 tsp/2 g coarse-ground black pepper
• 1 tsp/1 g chopped fresh oregano
• 1 tsp/1 g chopped flat-leaf parsley
• 1/2 tsp/1.5 g salt
• 10 Italian hard rolls
• 5 fl oz/150 mL oil from marinated eggplant
• 20 oz/567 g Marinated Eggplant Filling (recipe follows)
• 1 lb 4 oz/567 g prosciutto, sliced thin

1. In a bowl, combine ricotta cheese, basil, black pepper, oregano, parsley, and salt. Mix well. Cover and refrigerate overnight.
   Sandwich Assembly: For each sandwich, split a roll lengthwise and brush the inside with oil from the marinated eggplant. Spread 1 oz/28 g herbed ricotta mixture on one half of the roll and top with 2 oz/57 g each eggplant and prosciutto. Top with the other half of the roll.
2. Grill each sandwich, under a panini press if possible, until the bread is marked and the filling warmed through.

• 1 lb/454 g Italian eggplant
• 1 tbsp/10 g salt
• 16 fl oz/480 mL extra-virgin olive oil
• 3 garlic cloves, crushed
• 1 1/2 fl oz/45 mL red wine vinegar
• 2 tbsp/6 g dried oregan
• 1 tbsp/2.5 g dried basil
• 1 tbsp/6 g coarse-ground black pepper
• Pinch crushed red pepper flakes

1. Cut the eggplant into slices 1/8 in/3 mm thick. Layer slices in a colander, salting each layer liberally. Let sit at room temperature 1 hour.
2. Rinse off bitter liquid and blot slices dry with absorbent paper towels.
3. Mix remaining ingredients.
4. Toss eggplant slices in marinade; cover and refrigerate for 3 to 4 days. Stir every day.

Chef's note: