Grilled Eggplant Parmigiana Heros

Ingredients

• 1 cup basil chopped
• 2 pound eggplant 
• 5  garlic clove chopped
• 0.3 cup olive oil extra virgin extra-virgin divided
• 1 medium onion chopped
• 0.3 cup parmesan grated
• 0.5 pound mozzarella fresh divided thinly sliced
• 0.3 teaspoon pepper red hot
• 24 inch portugese rolls split
• 1.5 pounds tomatoes chopped

Equipment

• sauce pan
• blender
• grill
• spatula

Directions

1. Purée tomatoes in a blender until very smooth.
2. 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.
3. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes.
4. Remove from heat and stir in cheese.
5. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure.
6. Brush cut side of rolls with 1 tablespoon oil total.
7. Cut eggplants crosswise into 1/2-inch-thick slices.
8. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
9. 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.
10. Transfer eggplant with spatula to a large tray.
11. Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
12. Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers.
13. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.