Sandwich prosciutto, mozzarella and eggplant

It smells of the Mediterranean and recalls the dishes of the peasant tradition, the 'poor' ones, but rich in taste and with an intense flavor. The Tuscan snack that we offer comes from the Pisan hills of the Fauglia area, where the Dairy has been carrying on a long gastronomic and dairy tradition for three generations. Today's sandwich will be filled with Prosciutto crudo. 

Ingredients

2 puff buns

1 eggplant

80 g of prosciutto

4 thin slices of smoked provolone cheese

a few lettuce leaves

half a lemon

extra virgin olive oil

salt and pepper

Preparation

Cut the eggplant in half and cut one part into half-centimeter slices and the other bake it in the oven at 180° with the cut part covered with aluminum foil for about 30 minutes or until the flesh is soft if you point with a fork. If you want to save time, you can also cook it in the microwave (without covering it with aluminum foil) for 8/10 minutes at maximum power. While you cook the eggplant and let it cool, heat a grill pan well, grill the eggplant slices on both sides and season with a few drops of olive oil, salt and pepper. Remove the skin from the cooked eggplant and blend the pulp, seasoning it with salt, pepper, a drizzle of olive oil and lemon juice. Cut the buns in half (preferably hot). Spread the eggplant cream on the bread and fill them with: grilled eggplants, 2 slices of smoked provolone, Prosciutto and a few salad leaves. Close the buns and serve immediately.