Active Time

　　1 1/4 hr

　　Total Time

　　1 1/4 hr

　　The components of these sandwiches are relatively straightforward, but the results are a revelation. And with gooey melted cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for vegetarians and meat eaters alike.

　　

Ingredients

Makes 4 light main-course servings

　　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

　　1/2 teaspoon black pepper

　　3/4 teaspoons salt

　　1 (8-oz) piece smoked cheese such as Gouda, mozzarella, or scamorza

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

　　2 (1-lb) eggplants

　　

Step 1

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.</epi:recipelink>

　　

Step 2

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

　　

Step 3

With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.

　　

Step 4

Brush bread on both sides with 1 tablespoon oil per slice.

　　

Step 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.

　　

Step 6

Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very 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.

　　

Step 7

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.

　　

Step 8

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.

　　Cooks' notes:

　　· 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. Grill eggplant, turning occasionally, 10 to 13 minutes, then top with cheese. Transfer eggplant to a large baking sheet and broil about 3 inches from preheated broiler until cheese is just melted, about 1 minute. · Tomato mixture can be made 30 minutes ahead and kept at room temperature.