Grilled Eggplant Sandwich

Ingredients

• 1 lb globe eggplant sliced
• 4 servings salt 
• 8 ounces mozzarella cheese fresh sliced into 1/4-inch slices
• 1 large beefsteak tomatoes 
• 1 medium onion red
• 10  basil leaves fresh
• 0.3 cup olive oil extra virgin 
• 2 tablespoons red wine vinegar 
• 2 tablespoons balsamic vinegar 
• 6 small burger buns 

Equipment

• paper towels
• casserole dish
• grill
• pastry brush

Directions

1. Salt eggplant rounds: Line a large tray with paper towels.
2. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides.
3. Let sit while you prepare the other ingredients.
4. Coat tomato and onions slices with vinegar and olive oil in casserole dish:
5. Cut the tomato into 1/4 inch thick slices.
6. Cut the red onion into 1/8 inch slices.
7. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish.
8. Sprinkle with a little salt and stir with a fork to combine.
9. Lay the onions and tomatoes down in the container and turn to coat with the dressing.
10. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.
11. Grill the eggplant rounds: Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels.
12. Use a pastry brush to paint them on both sides with olive oil.
13. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned.
14. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.
15. Assemble the sandwiches: To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion.
16. Add a couple slice of the fresh mozzarella and top it with some basil leaves.