Grilled Eggplant And Tomato Sandwiches

1. 1

   Heat barbecue on medium-high heat.

2. 2

   Sprinkle eggplant slices generously with salt and let stand 5 minutes.

3. 3

   Pat dry.

4. 4

   Combine oil, garlic and chopped basil in small bowl; season with salt and pepper.

5. 5

   Brush eggplant slices, bread and tomato slices with garlic oil.

6. 6

   Grill eggplant until very tender and slightly charred, turning frequently, about 7 minutes per side.

7. 7

   Arrange bread and tomatoes on barbecue during last 3 minutes of eggplant-grilling time and cook until bread is golden and tomatoes begin to soften (less than 1 minute per side).

8. 8

   Transfer 2 slices of bread to a plate.

9. 9

   Top the remaining 2 slices with eggplant, cheese, tomato slices and whole basil leaves, divided evenly.

10. 10

    Season with salt and pepper.

11. 11

    Cover grill until cheese melts, about 1 minute. Transfer sandwiches to plates.

12. 12

    Top with second bread slices. Garnish with basil sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.