Grilled Eggplant And Tomato Sandwiches

• 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

1. Heat barbecue on medium-high heat.
2. Sprinkle eggplant slices generously with salt and let stand 5 minutes.
3. Pat dry.
4. Combine oil, garlic and chopped basil in small bowl; season with salt and pepper.
5. Brush eggplant slices, bread and tomato slices with garlic oil.
6. Grill eggplant until very tender and slightly charred, turning frequently, about 7 minutes per side.
7. 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).
8. Transfer 2 slices of bread to a plate.
9. Top the remaining 2 slices with eggplant, cheese, tomato slices and whole basil leaves, divided evenly.
10. Season with salt and pepper.
11. Cover grill until cheese melts, about 1 minute. Transfer sandwiches to plates.
12. Top with second bread slices. Garnish with basil sprigs and serve.
13. Makes 2 servings.

japanese eggplant, olive oil, garlic, fresh basil, bread, tomato, cheese, fresh basil sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278958 (may not work)