Eggplant Sandwiches With Fontina and Caramelized Onions
I came across the recipe while reading the December issue of Bon Appetit magazine. I knew I could lighten it and make it my contribution to our office holiday celebration. First, I used significantly less oil than the original and made the serving size smaller. I also used a smaller bread portion. The vinaigrette is wonderful and is not, by any means, light. However, this is one of those situations where less is more. There is so much flavor that you need less than a teaspoon per sandwich.