Eggplant Partafoglio W Fontina Cheese, Oven-Dried Tomatoes
| Yield: | 4 servings |
| Categories: |
| 1 | lg | Eggplant |
| 8 | oz | Grated fontina cheese |
| 16 | Pieces Oven-Dried Tomatoes - (1 1/2 cups); plus | |
| 4 | Pieces Oven-Dried Tomatoes; see * Note | |
| 1/2 | c | Finely-chopped fresh Italian parsley |
| 2 | tb | Virgin olive oil; plus |
| 1 | c | Virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | tb | Balsamic vinegar |
| 1 | tb | Capers |
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