4 Servings 40 min Cook
4 Cup leaves, whole Basil
4 Roll French Rolls
1 Medium (2-1/2" dia) Onions
5 Clove Garlic
7 1 Oz Mozzarella Cheese
2 Tbsp Olive Oil
6 Medium whole (2-3/5" dia) Tomatoes
2 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1/3 Cup Parmesan Cheese
1/4 Cup Olive Oil
PREPARATION: Chop tomatoes, onion, garlic, and basil leaves.
Grate parmesan cheese.
Thinly slice mozzarella or provolone, if not already pre-sliced.
Make tomato sauce: Puree tomatoes in a blender until very smooth.
Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers.
Saut onion and
garlic with red pepper flakes until golden, about 4 minutes.
Add tomato pure, 1/2 teaspoon salt, and 1/4 teaspoon pepper and
simmer, uncovered, stirring occasionally, until thickened,
30 to 35 minutes.
Remove from heat and stir in cheese.
Make sandwiches: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Brush cut side of rolls with 1 tablespoon oil total.
Cut eggplants crosswise into 1/2-inch-thick slices.
Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes.
Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds.
Transfer eggplant with spatula to a large tray.
Grill rolls (cut side only) until grill marks appear, about
1 minute, and transfer to tray.
Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece.
Top with eggplant, making 2 layers.
Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
