Open-Face Grilled Eggplant Sandwiches

By á-25089

Ingredients

• Eight 1/2-inch-thick slices of peasant bread
• Extra-virgin olive oil, for brushing
• One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
• Salt and freshly ground black pepper
• 4 plum tomatoes, sliced crosswise 1/4 inch thick
• 1/2 pound buffalo mozzarella, sliced 1/4 inch thick
• 8 large basil leaves, torn
• Coarse sea salt

Details

Servings 4
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 1

Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.

Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.

Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.