Active Time

　　1 hr

　　Total Time

　　1 3/4 hr

　　This bravura sandwich stimulates all the senses. Grilling eggplant instead of frying it adds lightness and smoky complexity.

　　

Ingredients

Makes 4 sandwiches

　　

For tomato sauce:

1 1/2 pounds tomatoes, chopped

　　2 tablespoons extra-virgin olive oil

　　1 medium onion, chopped

　　5 garlic cloves, chopped

　　1/4 teaspoon hot red pepper flakes

　　1/3 cup grated Parmigiano-Reggiano

　　

For eggplant heros:

4 (6-inch) hero or hoagie rolls, split

　　1/4 cup extra-virgin olive oil, divided

　　2 (1-pound) eggplants

　　1/2 pound thinly sliced provolone or fresh mozzarella, divided

　　1 cup basil leaves, chopped

　　

Make tomato sauce:

Step 1

Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.

　　

Make sandwiches:

Step 2

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .

　　

Step 3

Brush cut side of rolls with 1 tablespoon oil total.

　　

Step 4

Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.

　　

Step 5

Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.

　　

Step 6

Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.

　　

Step 7

Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.