Grilled Eggplant Sandwich (version VI)
2 tablespoons olive oil
1. Heat a charcoal or other type grill. Combine olive oil, garlic, marjoram, salt and pepper. Brush eggplant slabs on both sides with most of the olive oil mixture. Grill eggplant, turning often. Grill red peppers until charred on all sides. Cool and peel peppers. Cut into strips.
1 tablespoon chopped garlic
2 tablespoons chopped fresh marjoram (or oregano)
salt and black pepper to taste
2 pounds eggplant, preferably small, dark purple sicilian, cut lengthwise into 6 1/2-inch slabs
2 red peppers
1 loaf italian semolina or other hearty bread, sliced diagonally in 12 pieces
1/2 pound sharp provolone cheese, sliced or shredded
2. Preheat oven to 400 degrees. Cover 6 bread slices with one "steak" of grilled eggplant, then top with roasted peppers. Cover with provolone. Top with second slice of bread. Brush sandwiches with remaining olive oil mixture and place on a cookie sheet in oven for about 10 minutes, or until the cheese melts. Cut each sandwich in half diagonally and serve.
Makes 6 sandwiches
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