Eggplant Sandwich

Eggplant Sandwiches with Fontina (Havarti) and Caramelized Onion

(Bon Appetit - Dec. 2009)

(My Changes in BLUE)

(Makes 8)
5 Tbsp balsamic vinegar
2 Tbsp chopped shallot (chopped onion)
1 small garlic clove (pressed)
1/2 C plus 2 Tbsp olive oil plus additional for brushing
1 large red bell pepper (I would say you need 2)
2 large eggplants (2 1/3 lb total) cut crosswise into 1/3-inch slices
8 ciabatta rolls, halved horizontally (Pugliese bread, sliced 3/4 inch thick)
8 oz Fontina cheese, sliced (Havarti - shredded)
8 large butter lettuce leaves (Spring Salad mix)

I'm changing the directions to the order I did it...

1. Whisk 3 Tbsp vinegar, shallot and garlic in small bowl.  Gradually whisk in 1/2 C oil.  Season dressing with salt and pepper - allow to sit at room temperature while making the rest of the sandwich.
2. Sprinkle eggplant slices lightly with salt.  Let stand 30 minutes (single layer on paper towels)
3. Meanwhile preheat broiler.  Char bell peppers on every side in broiler.  Remove from oven and place immediatly in paper bag and seal.  Let stand for at least 15 minutes. 
4. Meanwhile, heat 2 Tbsp oil in large skillet over medium-high heat.  Add onions and sprinkle with salt.  Saute until beginning to brown, about 5 minutes.  Reduce heat to medium-low; cook until soft about 5 minutes.  Add 2 Tbsp vinegar and cook until very soft, about 8 minutes longer.  Season onion mixture with salt and pepper. 
5. Peel, seed, and cut pepper into 1/2 inch thick slices.
6.  Preheat broiler (again) - Pat eggplant dry.  Brush slices with oil (I actually used garlic oil) and broil until tender, about 3 minutes per side.
7. Broil bread until toasted.  Turn and place cheese atop bottom half of bread.  Broil until cheese melts and bread without cheese is toasted - be careful not to burn.  Transfer rolls to work surfaces.  Arrange eggplant atop cheese, then onion mixture and roasted pepper.  Drizzle with dressing; top with lettuce and sandwich top.