 | | Directions |
- Start grill.
- Slice unpeeled eggplant about 3/8" thick, lengthwise.
- Season ground meat with 1/2 teaspoon salt, a few grinds of fresh pepper and 1/8 teaspoon allspice or cinnamon. Heat 1 tablespoon oil in a skillet and cook the meat, stirring to break into small pieces, until no trace of pink remains, about 5 minutes. Pour off - or blot up - any accumulated fat, and add pasta sauce. Stir to mix well, taste for seasoning, and set aside.
- Brush or spray eggplant slices lightly with olive oil. Salt very lightly and grill 5 - 7 minutes per side, until done (soft inside, a bit crisp outside). See TIP
- To assemble the sandwiches: reheat the meat sauce if necessary; it should be quite warm. For each sandwich, put one eggplant slice for the bottom, add a generous layer of sauce and 1/4 of the cheese. Repeat. and top with an eggplant slice. Serve warm.
- TIP: you will need only the 6 largest center slices for the sandwiches, but grill all slices and reserve any extra for another use.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: grill
Servings: 2
|  | | Ingredients | | - | | 1 large eggplant |
| - | | 1/2 pound ground meat: beef, lamb, or turkey |
| - | | 1/8 teaspoon allspice or cinnamon |
| - | | 1/4 cup olive oil, divided (or as needed) |
| - | | 1 cup pasta sauce, purchased or home-made (use more if you wish) |
| - | | 1 cup grated mozzarella cheese (about 4 oz.) |
| - | | salt and pepper |
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