If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 4 - Traditionally eggplant is breaded & then deep fried for this sandwich - but we’re not doing that. We’re going natural and all delicious. I wanna make one just thinking about it...
Ingredients
1 large globe eggplant - or 2 smaller ones
3 large tomatoes
4 slices mozzerella cheese
4 crusty Italian type rolls, split in half
1/3 cup shredded parmesan cheese
1 bunch fresh basil
Olive oil
Kosher salt
Fresh Ground Pepper
Directions
Cut eggplant & tomatoes to get eight 1/4 inch slices of each
Brush eggplant with olive oil and season with salt & pepper
Grill eggplant on both sides until soft and marked with grill lines
Do the same with tomatoes, but for about half the eggplant time
Heat broiler, and toast buns lightly
Remove from oven and on top of the bottom roll place, in this order...
2 slices of eggplant, 2 slices of tomato, 3 large basil leaves, mozzerella cheese and finally about 2 tablespoons of parmesan
Place openface under broiler to melt cheese and brown the top - but don’t go far you don’t want them to burn.