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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Eggplant Parmesan
...in your mind.
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Grilled Eggplant Parmesan

Grilled Eggplant Parmesan

Serves 4 - Traditionally eggplant is breaded & then deep fried for this sandwich - but we’re not doing that. We’re going natural and all delicious. I wanna make one just thinking about it...

Ingredients

  • 1 large globe eggplant - or 2 smaller ones
  • 3 large tomatoes
  • 4 slices mozzerella cheese
  • 4 crusty Italian type rolls, split in half
  • 1/3 cup shredded parmesan cheese
  • 1 bunch fresh basil
  • Olive oil
  • Kosher salt
  • Fresh Ground Pepper

Directions

  1. Cut eggplant & tomatoes to get eight 1/4 inch slices of each
  2. Brush eggplant with olive oil and season with salt & pepper
  3. Grill eggplant on both sides until soft and marked with grill lines
  4. Do the same with tomatoes, but for about half the eggplant time
  5. Heat broiler, and toast buns lightly
  6. Remove from oven and on top of the bottom roll place, in this order...
  7. 2 slices of eggplant, 2 slices of tomato, 3 large basil leaves, mozzerella cheese and finally about 2 tablespoons of parmesan
  8. Place openface under broiler to melt cheese and brown the top - but don’t go far you don’t want them to burn.
  9. Place tops on and slice in half - yummm