Grilled Eggplant And Tomato Sandwiches - cooking recipe

Ingredients

3 large Japanese eggplant, cut lengthwise into thirds
1/3 c. olive oil
2 large garlic cloves, minced
1/4 c. chopped, fresh basil plus 8 large, fresh basil leaves
4 slices sourdough bread, sliced diagonally
1 large tomato, sliced
4 slices (about 4 oz.) Fontina cheese
fresh basil sprigs

Preparation

Heat barbecue on medium-high heat.
Sprinkle eggplant slices generously with salt and let stand 5 minutes.
Pat dry.
Combine oil, garlic and chopped basil in small bowl; season with salt and pepper.
Brush eggplant slices, bread and tomato slices with garlic oil.
Grill eggplant until very tender and slightly charred, turning frequently, about 7 minutes per side.
Arrange bread and tomatoes on barbecue during last 3 minutes of eggplant-grilling time and cook until bread is golden and tomatoes begin to soften (less than 1 minute per side).
Transfer 2 slices of bread to a plate.
Top the remaining 2 slices with eggplant, cheese, tomato slices and whole basil leaves, divided evenly.
Season with salt and pepper.
Cover grill until cheese melts, about 1 minute. Transfer sandwiches to plates.
Top with second bread slices. Garnish with basil sprigs and serve.
Makes 2 servings.