Grilled eggplant with walnut-basil pesto

Grilled eggplant is creamy and rich and perfect to use sandwiched in between two pieces of rustic bread. When selecting eggplants, look for medium-size, purple eggplants with firm skins and no mushy spots. I brushed each slice of bread with homemade walnut-basil pesto and topped the eggplants with grilled onion, tomatoes, prosciutto and a slice of provolone cheese. To flavor the eggplant, I combined a mixture of olive oil, red pepper flakes and lots of garlic. The eggplants soaked up the garlic rub on the grill, creating a wonderfully flavorful eggplant. If you have never tried eggplant before, try this easy to make sandwich. Grill a couple extra pieces of eggplant for a quick sandwich filler in place of the classic turkey or chicken.

Grilled eggplant with walnut-basil pesto

4 sandwiches

• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon minced garlic, divided
• 1/4 cup olive oil, divided
• 1 1/2 pounds long thin eggplant
• 4 slices of prosciutto
• 4 thin slices red onion
• 4 slices provolone cheese or 1/2 cup feta
• 4 tablespoons Walnut-Basil pesto

Directions

1. In a bowl, combine the red pepper flakes, garlic and olive oil. Let stand until ready to grill the eggplant.

2. Slice the eggplants about one-half inch thick, leaving the slices attached at the stem end. Brush the cut surfaces with the flavored olive oil and grill over medium heat. Turn the eggplant frequently so it cooks through. Before each turn, brush lightly with the olive oil, about 8-10 minutes.

3. Grill the onions on the same grill, 5-6 minutes.

4. To assemble sandwiches: Spread pesto on four slices of bread. Top with the cheesy eggplant, onion, prosciutto and tomato and the remaining slices of bread. Toast in oven for a couple minutes until cheese is melted. Cut in half and serve warm.