Recipe(tried): Grilled Eggplant and Fontina Sandwiches for Judy, Canada

Hi Judy :-) I usually use this as a side dish but it would make a yummy vegetarian main disn if served with a green salad and crusty Italian or French bread.

Grilled Eggplant and Fontina Sandwiches from the Williams-Sonoma cookbook Grilling - Makes six sandwiches; serves 6

Here the word sandwich is used loosely. The Fontina is sandwiched between 2 slices of the eggplant. "These have a good savory flavor and are delicious warm or at room temperature. They can even be reheated on the grill or in the oven the next day. If you can't find Fontina Cheese, use Monterey Jack, mozzarella or any other mild cheese that will compliment fresh sage." We have used Muenster as well as Fontina Val D'osta for this recipe.

1 large eggplant, about 3 inches (7.5 cm) in diameter and 6-7 inches (15-18 cm) long
salt for sprinkling on eggplant, plus 1/2 tsp.
1/3 c. (3 fl oz/80 ml) olive oil
2 Tbl. fresh lemon juice
1 clove garlic, minced
1 Tbl. chopped fresh sage or 1 tsp. dried sage
1/4 tsp. freshly ground pepper
5 oz (155 g) Italian Fontina Val D'Aosta cheese, thinly sliced
handful of fresh sage leaves, optional

Cover a baking sheet with absorbent paper towels. Cut the eggplant crosswise into slices about 1/2 inch(12 mm) thick. You should have 12 slices in all. Sprinkle both sides of each slice lightly with salt. Spread the slices out on a baking sheet and cover with more paper towels. Let stand for at least one hour, then rinse the slices and pat them dry.

In a jar with a tight-fitting lid, combine the oil, lemon juice, garlic, chopped or dried sage, 1/2 tsp. salt and the pepper. Shake vigorously.

Prepare a fire in a grill. Position the oiled grill rack 4 inches (10 cm) above the fire. Arrabge the eggplant slices on the rack. Grill, turning them once or twice and brushing with the oil mixture, until light;y browned, about 8 minutes. Top half of the slices with a piece of cheese and 2 or 3 sage leaves, if you have them, then cover with the remaining eggplant slices. Grill, turning once, until the cheese begins to melt, about 2 minutes longer.

I actually used 2 smaller eggplants since the larger ones were unavailable at the store where I shopped yesterday. If you used smaller ones, these could easily be used as an appetizer.