Tuscan Sandwich
Source: Cecil AT

This is a really good open face sandwich.

4 slices Italian bread, cut 1/4-inch thick
several large cloves garlic
olive oil
1 large eggplant, thick sliced lengthwise
8 medium slices zucchini, thick sliced lengthwise
balsamic vinegar
2 large red bell peppers, peeled/seeded
1 large red onion, thinly sliced in rings
flour
salt and pepper to taste
mozzarella cheese

Rub the bread slices generously on one side with garlic, then brush with olive oil and set aside.

Rub zucchini and eggplant slices with olive oil; then sprinkle with basalmic vinegar; set aside.

Toss onion rings with flour; shake off excess.

In a small frying pan, warm vegetable oil over high heat and saute onions until golden, about 3 minutes; set aside.

Grill zucchini and eggplant until tender and golden, about 5 minutes; set aside.

Grill bread, unoiled side down first; turn and grill other side.

Layer the eggplant, red pepper and zucchini on grilled bread, oiled side up; salt and pepper to taste. Top with mozzarella and put under the broiler just long enough to melt the cheese. Sprinkle on onion rings. Cut in two and serve immediately.