Open-Faced Sandwich Layered With Wisconsin Baby Swiss, Eggplant And Peppers

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Wisconsin Cheese


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8 slices eggplant, 1/4 inch thick

1/4 cup flour

Olive oil

Salt and pepper

4 slices Italian bread

1 clove garlic, cut in half

6 ounces thinly sliced Wisconsin Baby Swiss cheese

Fresh basil leaves

3/4 cup roasted red peppers (about 2 medium)

6 ounces thinly sliced Wisconsin Monterey Jack cheese with peppers

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