Tom’s Grilled Eggplant Sandwiches

Fresh mozzarella cheese (sliced)
Roasted Red Peppers (1)
Fresh basil (handful, chopped)
Bread (something rustic that you can slice)
Extra virgin olive oil
Garlic (2-3 cloves, chopped)
Salt and pepper
Mix a half of a cup of olive oil, chopped garlic and salt and pepper in a bowl.  Slice your bread into 1/2 inch slices.  Spread olive oil mixture onto one side of each slice of bread.
Slice eggplant into 1/2 inch slices.  Coat both side of eggplant in extra virgin olive oil and salt and pepper.  (You can add balsamic vinegar or Italian dressing to this.)
Fire up the grill.  Medium to Medium-High heat.  Keep another zone at a low heat.  On the hot side, toss on the eggplant and roasted red pepper.  Cook about 5 minutes per side or until golden brown.
When you flip the eggplant, toss your bread on the low heat side with olive oil side down.  Flip after two minutes to toast the other side of the bread.   After flipping the bread, put your thin sliced mozzarella on the eggplant to melt.  Remove roasted red pepper and slice thinly, then toss it over the cheese on the eggplant. 
Assemble the sandwiches with olive oil side of bread inside the sandwich.  Fresh basil goes on top.  Enjoy!

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1 Response to Tom’s Grilled Eggplant Sandwiches

  1. Pingback: Eggplant Challenge August 15th! « The Kitchen Link

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