Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil

DH and I made this Bobby Flay recipe today for lunch and enjoyed it a lot. I admit to cheating and using a bottled basil oil that I had on hand. I think the basil oil proportions as posted would be way too much for the sandwiches. If you make your own basil oil, I would suggest either scaling it back significantly, or have another recipe that calls for basil oil on deck for the next day or so. We easily halved this recipe and I thought it suited the two of us and would not have been enough for 4 people, but I am posting as originally published. Prep time includes marinating time.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• For the basil oil

• 1  cup olive oil
• 1  cup  packed basil leaves
•  kosher salt, to taste
•  fresh ground pepper, to taste

• For the eggplant sandwiches

• 2  medium eggplants, cut crosswise into 1/4 inch slices, 16 slices (about 1 lb each)
• 2  large beefsteak tomatoes, cut into 1/4 inch slices, 8 slices
• 1 1⁄2 cups olive oil
• 2  tablespoons  balsamic vinegar
• 6  garlic cloves, coarsely chopped
• 8  ounces  goat cheese, thinly sliced
• 1⁄2 cup  packed basil leaves, chiffonade
•  kosher salt, to taste
•  fresh ground pepper, to taste
•  basil oil

Directions

1. For the basil oil: combine the olive oil and basil leaves in a food processor and season with salt and pepper. Process until pureed (there will be some sediment), about 5 minutes. Strain into a squeeze bottle. May be refrigerated for 1 day; use at room temperature. Makes about 1 1/4 cup.
2. For the sandwiches: combine the olive oil, balsamic vinegar, and garlic and divide between two large bowls. Add the eggplant to one bowl and the tomatoes to the other and let marinade 1 hour, refrigerated.
3. Preheat a gas or charcoal grill to high.
4. Remove the eggplant and tomatoes from the marinade, shaking off any excess, and season with salt and pepper on both sides. (Discard the used marinade). Grill the eggplant until golden brown and cooked through, about 3 minutes on each side; grill the tomatoes just until marked.
5. Place 8 slices of eggplant on a work surface and top each with a slice of tomato. Place a slice of goat cheese over the tomato and sprinkle with the basil (some basil will be left over). Cover with the remaining eggplant slices. Place the sandwiches on the grill just until the cheese has softened, about 1 minute, turning once (DH says he won't turn the sandwiches next time as it made them a bit messy).
6. Arrange the eggplant sandwiches on a platter and drizzle with the basil oil.