grilled eggplant sandwiches Recipe

How to make it

---

• Cut 2 1/2 thick slices lenghtwise from opposite sides of each egglplant and for another use.
• Cut each eggplant lenthwise into 4 3/4 inch thick slices; set aside.
• Cut red peppers in half lengthwise and discard seeds and membranes.
• Flatten pepper halves with palm of hand; set aside.
• cut zucchini lengthwise into 1/4 inch thick slices.
• Coat grill rack with cooking spray; place on grill over medium hot grill 350 - 400 degrees.
• Brush eggplant, red pepper, and zucchini with about one-third of dressing.
• Place red pepper and zucchini on rack; grill covered 6 minutes.
• Turn vegetables and baste with half of remaining dressing. Add eggplant to grill rack; grill covered 10 minutes turning once and basting often with remaining dressing.
• Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper. Place 1 slice of cheese over each serving.
• Top with remaining eggplant slices.
• Grill 2 additional minutes or until cheese melts.
• Serve immediately.