GRILLED EGGPLANT HALVES RECIPES

Steps:

• Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.
• Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
• Rainy-day method:Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more

Steps:

• Cut bread loaf in half lengthwise, then in half crosswise (for four pieces). Sprinkle eggplant slices lightly with salt and ground black pepper. Brush both sides of eggplant slices and cut sides of bread with 1/4 cup olive oil.
• Grill eggplant slices, covered, directly over medium 7 to 8 minutes or until browned and tender, turning once. Add bread, cut side down, to grill rack the last 1 to 2 minutes.
• Rub toasted sides of bread with garlic halves. Arrange eggplant, mozzarella, and tomatoes on toasted sides of bread. Return to grill. Grill, covered, 1 to 2 minutes or until cheese softens. Top with Parmesan and basil. Drizzle with additional olive oil and sprinkle with cracked black pepper. Serves 4.