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1
For the basil oil: combine the olive oil and basil leaves in a food processor and season with salt and pepper.
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2
Process until pureed (there will be some sediment), about 5 minutes.
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3
Strain into a squeeze bottle.
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4
May be refrigerated for 1 day; use at room temperature.
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5
For the sandwiches: combine the olive oil, balsamic vinegar, and garlic and divide between two large bowls.
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6
Add the eggplant to one bowl and the tomatoes to the other and let marinade 1 hour, refrigerated.
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7
Preheat a gas or charcoal grill to high.
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8
Remove the eggplant and tomatoes from the marinade, shaking off any excess, and season with salt and pepper on both sides.
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9
(Discard the used marinade).
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10
Grill the eggplant until golden brown and cooked through, about 3 minutes on each side; grill the tomatoes just until marked.
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11
Place 8 slices of eggplant on a work surface and top each with a slice of tomato.
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12
Place a slice of goat cheese over the tomato and sprinkle with the basil (some basil will be left over).
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13
Cover with the remaining eggplant slices.
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14
Place the sandwiches on the grill just until the cheese has softened, about 1 minute, turning once (DH says he won't turn the sandwiches next time as it made them a bit messy).
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15
Arrange the eggplant sandwiches on a platter and drizzle with the basil oil.
