Grilled Eggplant Sandwiches

 

1 large eggplant (about 3 inches in diameter and 6 inches long)

1 T. chopped fresh sage

salt for sprinkling on egg plant and for seasoning

Pepper

1/3 c. olive oil

5 oz. thinly sliced Fontina cheese

2 T. lemon juice

Handful of fresh sage leaves

 

 

Instructions: Cut eggplant crosswise into ˝-inch slices (about 12). Sprinkle both sides with salt and place on paper towels for about 1 hour. Rinse and pat dry. Grilling mixture: Place oil, lemon juice, chopped sage, salt and pepper in a jar and shake well.

 

Prepare fire in grill. Arrange eggplant on rack about 4 inches from fire. Brush with marinade mixture turning once or twice until lightly browned. Top half the slices with cheese and 2 or 3 sage leaves and cover with remaining eggplant slices. Grill, turning once until cheese begins to melt (about 2 minutes). Serve warm or at room temperature. Can be reheated the next day.