Super Yummy Grilled Eggplant Parmesian

Ok..for those of you who looked at this title and said...oh yuck!, please rethink that thought and give it a try...even my husband ate this and HE said he wouldn't. He said it looked and sounded gross, but overall, tried it and liked it, not loved, but liked. I LOVED it, as did my best friend, mother in law, and father in law, and whoever else was at the BBQ. Ha ha! Sorry i didn't have a picture of the whole sandwich! I actually saw this on the Food Channel, The Sam the Sandwich Guy Show. He is all about healthy, low fat, lower sodium alternatives to traditional grilling. Everything he cooked is usually on the grill, but not always. We kind of altered this recipe a little, as always, I don't think I have ever cooked anything exactly to recipe, LOL! Anyways, my BFF was up for Memorial Day last year when we saw this show, literally 5 minutes later we were at the store buying the ingredients! If it had been August, we would have picked the ingredients from grandma's garden! This is quite possibly the BEST thing I have ever had on the grill... yes, it even rivals a good rib eye! I have since then adapted the size for appetizers, served full sized as a meal, and simply craved it all winter long!!! ( We had an EXTREMELY long winter this year!) Yes I supped you could use a counter top grill, like a George Foreman, but I don't own one. Ok people, here it is, the Holy Mecca of Sandwiches!!

Grilled Eggplant Parmesan

You Need:

1 medium eggplant. (Should be heavy for their size, not be mushy, if they fell a bit "springy" when gently pressed, they are ripe. Mushy is bad, it will be bitter and seedy)

2 rounded Hot House tomatoes (larger on the vine would be good too, Roma are too small)Fresh Basil Leaves ( Our store had none, so we bought a basil plant from the green house)

FRESH Parmesan cheese, whole or shredded, NOT powdered

Crusty Bread ( We used LA Brea Bakery Bread, mmm! Baguettes, Ciabatta, Foccacia, or antipasto loaves all work well! Slice thin and at an angle to get maximum size and shape.)
Olive Oil
sea salt and cracked pepper to taste

Some people have used fresh mozzarella in addition to the Parmesan, but I have not tried that yet. I do like fresh mozzarella, however, it is a bit goopy for me.I think I would prefer just the Parmesan. The cool part about this sandwich is that the tomatoes actually caramelize themselves and make a marinara type sauce all on their own! The fresh basil just cannot be beat. I don't know what it is, but it makes for an amazing flavor!!!

To do:

Slice eggplant in 1/4 inch thick slices ( no more than half inch thick), slice tomatoe into equally sized slices ( not more than half inch thick) brush olive oil on both sides of eggplant and tomatoe. sprinkle lightly with sea salt and crushed pepper ( very lightly) . On medium heat grill, cook eggplant on both sides until tender and branded with grill marks, ( a few mins on each side, do not let it mushy.) do the same to the tomatoe slices. For the tomatoes, I like to use one of those mesh like grill grates for veggies, available at grocery stores and walmart. This way they don't accidentally slip into the grill. I like to use a tongs for this sandwich, it is easier, but a spatula will work just fine as well. Slice and toast your ciabatta, or whichever style, bread . a few seconds on the grill on each side usually works, I brush mine lightly with olive oil first. Finally, just before your tomatoes and eggplant are done, grate fresh parm over them while still on the grill. Yes it makes a mess, but it all burns off quickly anyways! as soon as cheese is melting, layer crunchy bread, eggplant, tomatoe, fresh basil leaf or two, then top crunchy bread. TA-DA! Now eat it before it gets cold, you will not be able to have just one! :) Chinese eggplant works well for this too, if sliced at an angle,, but may require two slices per sandwich. ENJOY!!!!