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Rachael Ray Eggplant Parm Grilled
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| 1 | firm, medium eggplant |
| Salt | |
| 1/4 to 1/3 cup | olive oil |
| 2 cloves | garlic, very thinly sliced |
| 1 sprig | rosemary, finely chopped |
| A fat pinch red pepper flakes Softened butter or mayo for spreading on bread | |
| 8 to 12 slices | good quality white bread or firm Italian semolina bread |
| 1 to 1 1/2 cups | grated Parmigiano-Reggiano cheese |
| 1 pound | fresh mozzarella, thinly sliced |
| 2 vine or Roma tomatoes, thinly sliced | |
| A handful | basil leaves, torn |
PREPARATION
Preheat broiler to high. Trim the skin off 2 opposite sides of the eggplant then very thinly slice into 1/8- to 1/4-inch planks or discs. Season slices with salt and let drain on a towel for a few minutes.
In a small skillet, heat oil over medium heat and fry the garlic carefully until light golden in color. Remove with a fork and let cool. Add rosemary and chili flakes to oil. Chop the crispy, cooled garlic and reserve.
Pat the eggplant slices dry and brush with flavored oil. Broil the eggplant 2-3 minutes per side until charred and tender.
Heat a griddle or nonstick pan over medium heat.
Lightly butter or spread mayo in thin layer on 1 side of each slice of bread and press or sprinkle with Parm.
Build sandwiches of mozzarella, grilled eggplant, tomato, chopped crispy garlic, basil, more cheese and bread, with the butter- or mayo-dressed sides of bread facing out. Grill the eggplant parm sandwiches until golden and the cheese has melted.
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