Grilled Eggplant, Tomato And 2-Cheese Sandwiches

• 1 eggplant, about 1 1/2 pounds
• 8 ounces zucchini
• Pan spray
• Small loaf unsliced country bread
• 2 ounces smoked mozzarella cheese (to yield 1/2 cup coarsely grated, tightly packed)
• 1 ounce Parmigiano Reggiano (to yield 1/3 cup coarsely grated)
• 2 teaspoons anchovy paste
• 1 tablespoon balsamic vinegar
• Few sprigs basil to yield 2 tablespoons chopped
• 1 pound ripe tomatoes
• Black pepper to taste

1. Wash and trim eggplant.
2. Cut into 4 long slices and parboil in water to cover for 1 minute.
3. Drain.
4. Wash, trim and slice zucchini lengthwise into 4 slices.
5. Prepare double-size stovetop grill and spray the slices on one side with pan spray.
6. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes.
7. Spray and turn and grill a few more minutes, until tender.
8. Slice crust from ends of the bread.
9. Cut into 4 long slices.
10. Coarsely grate the cheeses.
11. Remove the zucchini from the grill; set aside.
12. Mix the anchovy paste with the vinegar.
13. Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
14. Grill the bread on both sides.
15. Chop the basil.
16. Prepare and slice each tomato into 4 thick slices.
17. Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
18. Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices.
19. Season with pepper.
20. Top with remaining bread and cut in half.

eggplant, zucchini, pan spray, country bread, mozzarella cheese, anchovy paste, balsamic vinegar, basil, tomatoes, black pepper

Taken from cooking.nytimes.com/recipes/7390 (may not work)