Name: Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes 4 light main-course servings
Ingredients: 1 lb tomatoes, finely chopped (2 1/2 cups); 1/4 cup finely chopped fresh flat-leaf parsley; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 tablespoon white-wine vinegar; 1/2 teaspoon black pepper; 3/4 teaspoons salt; 1 (8-oz) piece smoked cheese such as Gouda, mozzarella, or scamorza; 4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf); 2 (1-lb) eggplants

Image may contain Plant Food Vegetable Pork and Eggplant

Eggplant and Smoked-Gouda Open-Faced Grilled SandwichesRomulo Yanes

The components of these sandwiches are relatively straightforward, but the results are a revelation. And with gooey melted cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for vegetarians and meat eaters alike.

Cooks' notes:

· If you can't grill outdoors, bread and eggplant can be cooked in 2 batches on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat. Grill eggplant, turning occasionally, 10 to 13 minutes, then top with cheese. Transfer eggplant to a large baking sheet and broil about 3 inches from preheated broiler until cheese is just melted, about 1 minute. · Tomato mixture can be made 30 minutes ahead and kept at room temperature.

Recipe notes

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