Grilled Eggplant Parmigiana Heros

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READY IN: 1hr 45mins
Recipe by Manami

This bravura sandwich stimulates all the senses. Grilling the eggplant instead of frying it adds lightness and smoky complexity. Gourmet Magazine, September 2009 edition.

Ingredients Nutrition


  2. Purée tomatoes in a blender until very smooth.
  3. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers.
  4. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes.
  5. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes.
  6. Remove from heat and stir in cheese.
  8. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  9. Brush cut side of rolls with 1 tablespoon oil total.
  10. Cut eggplants crosswise into 1/2-inch-thick slices.
  11. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
  12. Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes.
  13. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds.
  14. Transfer eggplant with spatula to a large tray.
  15. Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
  16. Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece.
  17. Top with eggplant, making 2 layers.
  18. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.

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