Grilled Eggplant Parmigiana Heros

Ingredients

• French rolls

  4 roll or 152g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  5 clove or 15g

• Mozzarella cheese

  Whole milk

  8 oz or 227g

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

Directions

1. PREPARATION: Chop tomatoes, onion, garlic, and basil leaves. Grate parmesan cheese. Thinly slice mozzarella or provolone, if not already pre-sliced.
2. 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.
3. Make sandwiches: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
4. Brush cut side of rolls with 1 tablespoon oil total.
5. 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.
6. 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.
7. Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
8. 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.

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