4 slices eggplant, about 1 inch thick
1 large red onion, sliced in 1/2 inch rounds (I used sweet onion, like vidalia)
extra-virgin olive oil, for brushing (I used olive oil spray or mist)
1/4 cup red wine vinegar
1/4 pound mozzarella, cut into slices
4 brioche buns, preferably with sesame seeds, halved (I used King’s Hawaiian hamburger rolls)
4 small leaves of Bibb or Boston lettuce (I used spinach, because that’s what was in my frig, and all worked out OK!)
1 cup lightly packed fresh basil leaves
(we added slices of tomato)
- Preheat grill. Spray eggplant and onion with oil and season with salt and pepper. Grill onion until it’s softened.
- Grill eggplant on one side. Flip and add cheese to new side. Grill until cheese is melted.
- Layer basil, eggplant with cheese, onion, tomato, and spinach on roll and enjoy!