Vegetarian Recipes Tested from Kara's Kitchen

Grilled Open-Face Eggplant and Soy Mozzarella Sandwiches

Listen, the components of these sandwiches are relatively straightforward, but the results are a revelation!! With it's gooey melted soy cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for us vegetarians and meat eaters alike!!

1 lb tomatoes, finely chopped (2 1/2 cups)

1/4 cup finely chopped fresh flat-leaf parsley

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon white-wine vinegar or braggs organic vinegar

1/4 teaspoon of cayenne pepper

1 1/4 sea salt

1 8oz. soy mozzarella

4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)

2 (lb) eggplants

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas)

While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.

Use half of cheese. Cover slices with plastic wrap, reserving remaining piece for another us. Push bread on bot sides with 1 tablespoon oil per slice.

Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.

Lightly oil grill rack or if using cast iron grill skillet. Then grill eggplant slices (cover only if using gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until ver tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.

Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins

to melt, about 1 minute. Transfer eggplant with spatula to platter.

Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and to with eggplant. Season with pepper to taste.

Chef Note: if you can't grill outdoors, bread and eggplant can be cooked in 2 batches on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat..which is what I use!! over moderate heat. Grill eggplant, turning occasionally, 10 to 13 minutes, then top with cheese. Transfer eggplant to a large baking sheet and broil about 3inches from preheated broiler until cheese is just melted, about 1 minute.

Note: Tomato mixture can be made 30 minutes ahead and kept at room temperature!