Grilled Eggplant Parmigiana Heros

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

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• FOR TOMATO SAUCE

• 1 1⁄2 lbs tomatoes, chopped
• 2  tablespoons extra virgin olive oil
• 1  medium onion, chopped
• 5  garlic cloves, chopped
• 1⁄4 teaspoon hot red pepper flakes
• 1⁄3 cup  grated parmigiano-reggiano cheese

• FOR EGGPLANT HEROS

• 4 (6 inch)  hoagie rolls or 4 (6 inch)  hoagie rolls, split
• 1⁄4 cup extra virgin olive oil, divided
• 2 (1 lb)  eggplants
• 1⁄2 lb  thinly sliced provolone cheese or 1⁄2 lb fresh mozzarella cheese, divided
• 1  cup basil leaves, chopped

Directions

1. MAKE TOMATO SAUCE:
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.
7. MAKE SANDWICHES:
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.