A delicious late summer meatless grill or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches.
2 tablespoons oil
2 teaspoons wine vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together in a small bowl.
1 large eggplant
Cut crosswise into 1/4-inch / 5-mm thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over medium-high heat. Close lid and cook, turning and brushing occasionally with remaining oil mixture, until tender, 5-10 minutes. Remove from grill. (Eggplant slices may be cooked under the broiler or sautéed in a frypan until tender, 4-5 minutes per side.)
8 thin slices provolone, Gouda, or other cheese
8-16 leaves fresh basil
freshly ground pepper
Place a slice of cheese on 1 eggplant slice; top with another eggplant slice. Top with 2 tomato slices or a piece of roasted red sweet pepper, then 2-4 basil leaves. Top with third eggplant slice, then another slice of cheese. Top with fourth eggplant slice. Repeat to make 4 stacks, adding a grind of pepper at the end (optional). Place on grill; close lid and cook for about 2 minutes, turning once.
4 crusty rolls or 8 thin slices sturdy bread
Drizzle balsamic vinegar on inside of split rolls. Or brush the bread with olive oil, toast it on the grill and lightly rub a cut clove of garlic over the toasted surface. Add vegetable stacks and serve immediately. Or allow to cool, wrap tightly, and refrigerate several hours or overnight, allowing flavors to blend.