Grilled Eggplant Parmigiana Heros
- 1 1/2 pounds tomatoes, chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, chopped
- 1/4 teaspoon hot red pepper flakes
- 1/3 cup grated Parmigiano-Reggiano
- 4 (6-inch) hero or hoagie rolls, split
- 1/4 cup extra-virgin olive oil, divided
- 2 (1-pound) eggplants
- 1/2 pound thinly sliced provolone or fresh mozzarella, divided
- 1 cup basil leaves, chopped
- Puree tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Saute onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato puree, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see
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- Brush cut side of rolls with 1 tablespoon oil total.
- Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
- Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.
- Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
- Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
tomatoes, extravirgin olive oil, onion, garlic, hot red pepper, hero, extravirgin olive oil, eggplants, provolone, basil
Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-parmigiana-heros-354972 (may not work)