Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli

• 1 eggplant, about 1 pound, cut into 8 1-inch slices
• 8 ounces lamb tenderloin, cut into 8 1-ounce medallions
• Salt and pepper
• Olive oil
• 1/2 cup prepared or homemade mayonnaise
• 1 tablespoon minced garlic
• 2 tablespoons finely chopped fresh rosemary
• Salt and pepper
• 2 slices of Parmesan cheese ( 2-inch by 1-inch)
• Fresh rosemary sprigs
• Black pepper for rim

1. Preheat the grill.
2. For Rosemary Aioli: In mixing bowl, combine the mayonnaise, garlic and rosemary and blend until incorporated.
3. Season with salt and pepper.
4. Set aside.
5. For eggplant and lamb: Rub each piece lightly with the olive oil to prevent from sticking to the grill.
6. Season with salt and pepper.
7. On a hot grill, grill each piece of eggplant for 1 minute on each side.
8. Remove from the grill and set aside.
9. Place the lamb medallions on the grill and cook until medium rare, about 1 to 2 minutes on each side.
10. Remove from the grill and set aside.
11. To assemble, place a small pool of the aioli in the center of the plate.
12. Alternate layering the eggplant and lamb medallions four times.
13. Top with a slice of Parmesan Cheese.
14. Drizzle the remaining aioli over top and garnish with flaming rosemary sp

eggplant, tenderloin, salt, olive oil, mayonnaise, garlic, fresh rosemary, salt, parmesan cheese, rosemary sprigs, black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-eggplant-and-lamb-medallion-sandwich-with-rosemary-aioli-recipe.html (may not work)