Grilled Eggplant (Aubergine) And Mozzarella Sandwiches - cooking recipe

Ingredients

1/4 cup Italian dressing (your favorie or homemade with olive oil)
12 ounces baby eggplants, cut in 1/2 inch thick lengthwise slices
2 large crusty rolls, split
4 -6 slices fresh mozzarella cheese (or deli,adjust depending on your taste)
1 roma tomato, sliced thin
1/4 cup fresh basil leaf

Preparation

Prepare a moderately hot grill.
On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.