Grilled Eggplant Parmesan

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

Ingredients:

• 1 large globe eggplant- or 2 smaller ones
• 3 large tomatoes
• 4 slices mozzarella 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

Preparation:

• Heat grill side to 6.
• Cut eggplant & tomatoes to get eight 1/4-inch slices of each
• Brush eggplant with olive oil and season with salt & pepper
• Grill eggplant on both sides until soft and marked with grill lines - remove and set aside.
• Do the same with tomatoes, but for about half the eggplant time.
• Grill buns until they are slightly toasted.
• Remove and on top of the bottom roll place, in this order....
• 2 slices eggplant, 2 slices of tomato, 3 large basil leaves, mozzarella cheese and, finally, about two tablespoons of Parmesan.
• Place open face on grill to melt cheese and brown the top - but don't go far you don't want them to burn.
• Place tops on and slice in half - yummm.

Serves 4