Grilled Eggplant Sandwiches

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Grilled Eggplant Sandwiches

 

2 Tbs olive oil

1 Tbs chopped garlic

2 Tbs chopped fresh marjoram (or oregano)

Salt and ground black pepper to taste

2 pounds eggplant (preferably small, dark-purple

Sicilian), cut lengthwise into 1/2-inch slabs

2 red bell peppers

1 loaf Italian bread, sliced diagonally

1/2 pound sharp provolone cheese, sliced or shredded

 

Heat a charcoal or other type grill. Combine olive

oil, garlic, marjoram, salt and pepper in a small

bowl. Brush eggplant slabs on both sides with most of

the oil mixture. Grill eggplant, turning often. Grill

red peppers till charred on all sides. Cool and peel.

Cut into strips. Preheat oven to 400 degrees. Cover

each of 6 bread slices with 1 " steak " of grilled

eggplant, then top with red pepper strips. Cover with

cheese. Top each with another bread slice. Brush

sandwiches with remaining oil mixture and heat on a

cookie sheet in oven about 10 minutes or until cheese

melts. Cut each sandwich in half diagonally and serve.

 

 

 

 

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