Grilled Eggplant Parmesan Sandwich by Sam Zien

• 1 large globe eggplant, cut into eight 1/2-inch -thick slices
• 2 tomatoes, cut into eight 1/2-inch -thick slices
• 4 crusty Italian rolls, split in half
• 12 cup shredded parmesan cheese
• 1 bunch fresh basil
• 2 tablespoons olive oil
• kosher salt
• fresh ground pepper

1. Heat grill to medium.
2. Brush both sides of eggplant and tomato with olive oil and season with salt and pepper.
3. Grill eggplant on both sides until soft and marked with grill lines, about seven minutes.
4. Add cheese to the top of the eggplant slices, then add the tomatoes to the grill (they shouldn't take more than a couple of minutes each side, max).
5. Add the buns to the grill and grill lightly.
6. Build it this way: bun, 2 slices eggplant, basil leaves to cover, 2 slices of tomato and the other bun.

eggplant, tomatoes, italian rolls, parmesan cheese, fresh basil, olive oil, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/grilled-eggplant-parmesan-sandwich-by-sam-zien-251913 (may not work)