Grilled Eggplant Sandwiches
|Eggplant||1 1⁄4 Pound (1 In Number)|
|Black pepper||To Taste|
|Provolone cheese slices||6 (Thin Slices)|
|Deli ham slices/Mortadella slices||6 (Thin Slices)|
|Fresh basil leaves||4|
|Olive oil||2 Tablespoon|
Cut eggplant into 12 (3/8-inch-thick) rounds; sprinkle both sides with salt and pepper.
Top each of 6 eggplant slices with a slice of cheese, a slice of meat (fold or tear to fit) and a few basil leaves, if desired.
Cover with a slice of eggplant.
Brush one side with olive oil.
Secure each sandwich with 2 or 3 toothpicks.
Oil hot grid to help prevent sticking.
Grill eggplant oil side down, on a covered grill, over medium Kingsford briquets, 15 to 20 minutes.
Halfway through cooking time, brush top with oil, then turn and continue grilling until eggplant is tender when pierced. (When turning, position sandwiches so toothpicks extend down between spaces in grid.)
If eggplant starts to char before it's cooked through, move to a cooler part of the grill.
Let sandwiches cool about 5 minutes, then cut into halves or quarters, if desired.
Serve warm or at room temperature.