Eggplant-Mozzarella Melt

Name: Eggplant-Mozzarella Melt
Prep time: 20 min
Total time: 25 min
Ingredients: 4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant; 1 large red onion, cut into 1/2-inch rounds; Extra-virgin olive oil, for brushing; Coarse salt and freshly ground pepper; 1/4 cup red-wine vinegar; 1/4 pound mozzarella, cut into 4 slices; 4 brioche buns, preferably with sesame seeds, halved; 4 small leaves Bibb or Boston lettuce; 1 cup lightly packed fresh basil leaves

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Prep Time: 20 minutes

Total: 25 minutes

Servings: 4

Author : Martha Stewart

Ingredients

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4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant1 large red onion, cut into 1/2-inch roundsExtra-virgin olive oil, for brushingCoarse salt and freshly ground pepper1/4 cup red-wine vinegar1/4 pound mozzarella, cut into 4 slices4 brioche buns, preferably with sesame seeds, halved4 small leaves Bibb or Boston lettuce1 cup lightly packed fresh basil leaves

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Instructions

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Step 1

Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.

Step 2

Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.

Step 3

Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.