Grilled Eggplant And Mozzarella Sandwiches
|Eggplant||1 1⁄4 Pound (1 Large One)|
|Extra virgin olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), crushed through a press|
|Dried oregano||1⁄2 Teaspoon|
|Mozzarella cheese/Chevre (goat cheese), crumbled||4 Ounce, thinly sliced|
|Oil packed sun-dried tomatoes||1⁄4 Cup (4 tbs), drained and chopped|
|Chopped fresh basil||2 Tablespoon|
|Crushed red pepper flakes||1⁄4 Teaspoon (Or To Taste)|
With serrated knife, cut eggplant crosswise into 14-inch slices.
Use the eight largest slices for this recipe and save remaining eggplant for another use.
Place slices in a colander and toss well with salt.
Let slices stand 1 hour to release bitter flavor, then rinse well under cold running water and pat dry with paper towels.
Meanwhile, in small bowl, combine oil, garlic, and oregano; let stand 1 hour.
Season grill grates; preheat on HI for 5 minutes, then reduce to appropriate cook setting.
Brush eggplant slices with herbed olive oil; grill 14 to 16 minutes, or until golden brown and tender, turning halfway through cooking time.
When eggplant is cooked, turn the slices again and top four of them with cheese, then sprinkle with sun-dried tomatoes, basil, and crushed red pepper.
Stack the remaining eggplant slices on top, hot side facing inward, to form sandwiches.
Grill 2 to 4 minutes more or until cheese melts, turning once.
Sprinkle with balsamic vinegar if desired.