Grilled Eggplant Parmigiana Heros

Ingredients

• Basil

  Fresh

  1 cup leaves, whole or 24g

• French rolls

  4 roll or 152g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  5 clove or 15g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomatoes

  Red, ripe, raw, year round average

  6 medium whole or 738g

• Eggplant

  Raw

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

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Chop the tomatoes, onion, garlic, and basil leaves. Grate the Parmesan cheese. Thinly slice the mozzarella if not pre-sliced.
2. Puree the tomatoes in a blender until very smooth. Heat 2 tablespoons of oil in a saucepan over medium-high heat until shimmering. Sauté the onion and garlic with red pepper flakes until golden, about 4 minutes. Add the tomato puree, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in the Parmesan cheese.
3. Prepare the grill for direct-heat cooking over medium-hot charcoal or medium-high heat for gas.
4. Brush the cut side of the rolls with 1 tablespoon of oil total.
5. Cut the eggplants crosswise into 1/2-inch-thick slices. Brush both sides with the remaining 3 tablespoons of oil and season with 1/2 teaspoon salt.
6. Oil the grill rack, then grill the eggplant, turning occasionally, until very tender, 6 to 8 minutes. Top with half of the sliced cheese and grill until the cheese begins to melt, about 30 seconds. Transfer to a tray.
7. Grill the rolls (cut side only) until grill marks appear, about 1 minute, then transfer to the tray.
8. Assemble the sandwiches by spooning about 3 tablespoons of tomato sauce onto each bottom piece of roll. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese. Close the sandwiches.