I love Eggplant Parmesan, but it’s often a heavily breaded and heavily sauced meal generally reserved for the winter months. But with a few minor changes, it transforms into a delightfully lighter, but still delicious sandwich. What’s not to love?
1 large globe eggplant
2-3 large tomatoes
8 slices mozzarella cheese
4 crusty Italian rolls, split in half
1/3 cup mayonnaise
2 large garlic cloves, minced
6 large basil leaves, finally chopped
Fresh Ground Pepper
- Heat grill to medium.
- Cut eggplant and tomatoes into eight 1/4 inch slices of each. Brush both with olive oil, season with salt & pepper, and put eggplant on the grill. Grill until soft and marked with grill lines.
- While they cook combine mayo, minced garlic and basil – mix well and set aside.
- Add tomatoes and buns to grill and cook until also marked on both sides.
- Build the sandwich: Bottom bun, some of the garlic/basil mayo, 2 slices of eggplant, 2 slices of tomato and top bun.
- Slice in half and serve.