Grilled Open-Face and Soy Mozzarella Sndwiches
By: Carlyn Yarbrough
Published: Sunday, September 16, 2012 - 9:59am

Ingredients




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 (may use shredded mozzarella)
4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)
2 (lb.) eggplants

Preparation

1 Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas) 2 While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl. 3 Use half of cheese. Cover slices with plastic wrap, reserving remaining piece for another us. 4 Push bread on bottom sides with 1 tablespoon oil per slice. 5 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. 6 Lightly oil grill rack or if using cast iron grill skillet. 7 Then grill eggplant slices (cover only if using gas grill), loosening with a metal spatula and turning occasionally to avoid over browning, until ver tender, 8 to 10 minutes. 8 While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter. 9 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. 10 Transfer eggplant with spatula to platter. 11 Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste. 12 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. 13 Grill eggplant, turning occasionally, 10 to 13 minutes, then top with cheese. 14 Transfer eggplant to a large baking sheet and broil about 3inches from preheated broiler until cheese is just melted, about 1 minute. 15 Note: Tomato mixture can be made 30 minutes ahead and kept at room temperature!

About

Listen, The Components Of These Sandwiches Are Relatively Straight Forward, 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 Vegans, Vegetarians and Meat Eaters Alike!!

Comments:
Carlyn Yarbrough

This Recipe Was Tested In My Staff Of Life/Kara's Kitchen!! We Enjoyed Making And Sampling It!