Open-Face Grilled Eggplant Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pairing note For this smoky version of eggplant Parmesan, Sam Calagione and Marnie Old looked for a beer and a wine that could stand up to the grilled eggplant without overwhelming it. Sam opted for Guinness. People often think dark beers are heavy in body, alcohol and calories, he said. I like that Guinness has roasty flavors but is still relatively light. Marnie chose a cherry-tinged Rioja mellowed by several years of aging: 2000 La Rioja Alta Vińa Alberdi Reserva. Ingredients:
8 1/2-inch-thick slices of peasant bread |
extra-virgin olive oil, for brushing |
2 1/4-pound eggplant, sliced crosswise 1 inch thick |
salt and freshly ground black pepper |
4 plum tomatoes, sliced crosswise 1/4 inch thick |
1/2 pound buffalo mozzarella, sliced 1/4 inch thick |
8 large basil leaves, torn |
coarse sea salt |
Directions:
1. Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
2. Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
3. Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.
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