Grilled Eggplant Sandwich

Ingredients

• 1 large globe eggplant, sliced crosswise into 1/4-inch thick rounds
• Salt
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices
• 1 large beefsteak tomato
• 1 medium red onion
• 10-12 fresh basil leaves
• About 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 6 small burger buns

Directions

1. Arrange paper towels over a large tray, then spread the eggplant rounds across it in a single layer. Season them generously with salt on both sides, and set them aside while you move on to the rest of the prep.
2. Slice the tomato into 1/4 inch thick rounds, and cut the red onion into 1/8 inch slices. In a shallow dish, such as a casserole dish, combine the two vinegars with a teaspoon of olive oil. Add a little salt, whisk it together with a fork, then place the tomato and onion in the dish and turn them so they are coated.
3. Set up the grill for high, direct heat. Clean the grates well, then shut the lid.
4. After the eggplant has rested for at least 15 minutes, blot the slices dry with fresh paper towels. Brush olive oil over both sides, then place them on the grill. Cook with the lid closed for about 3-4 minutes per side, until the slices are well browned, then take them off the grill. Add the burger buns to the grill just long enough to lightly toast them, about 30 seconds to a minute.
5. Set out the burger buns to assemble the sandwiches. On each bottom bun, layer two or three eggplant rounds, followed by a tomato slice and some red onion. Add a couple slices of fresh mozzarella, then finish with basil leaves.