Foodie Friday -Grilled Eggplant Sandwich

This recipe comes from the September 2011 issue of Martha Stewart's Everyday Food.

The ingredients ready to be brought outside: 1 tbsp of olive oil with salt, pepper and 2 homegrown garlic cloves, crushed; 2 more tbsp. olive oil, one eggplant fresh from the Potager, two tomatoes fresh from the Potager, 14 leaves of basil fresh from the Perennial/Herb garden, 6 ounces of fresh mozzarella and a fresh loaf of whole grain crusty bread.

We started by getting the grill going. We were out of propane - again. But charcoal worked fine. It's always good to have a back up plan.

The bread was cut in half and brushed with the olive oil with the garlic, salt and pepper, then grilled until lightly browned. The cheese was then laid on the bread.

The zucchini was sliced length wise, brushed with the plain olive oil and grilled, then the tomato was sliced about 1/2 inch thick, brushed with oil and grilled.

The eggplant and tomato were laid on top of the cheese and topped with the basil. The sandwich was cut into four servings. One fourth of this sandwich was plenty.

Even my meat loving husband thought this was a delicious and filling meal. Perfect fare for a cool summer evening on the patio, using ingredients fresh from the Potager.
As Martha would say, "It's a good thing."