Eggplant, Prosciutto and Mozzarella Sandwiches Serving Size - 8 Prepared By - Tracy & Russ Recipe Rating
			2 Medium Red Peppers Extra Virgin Olive Oil 1 tsp Kosher Salt 1/4 tsp Pepper 2 Eggplants, about 1 Lb each, trimmed 8 Thin Slices Prosciutto 8 Slices Mozzarella, each 1/4 inch thick 8 Medium Fresh Basil Leaves
			Grill peppers over Direct Medium heat until they blacken and blister all over, 12-15 mins, turning occasionally. Place peppers in a medium bowl and cover with plastic wrap to trap steam. Set aside for at least 10 min., then peel the skin and discard the stems and seeds. Place peppers in a food processor with 1 Tb oil, and the salt and pepper. Process until smooth, scrapping down the sides as needed. Cut each eggplant crosswise into 8 slices, each and ½ inch think. Lightly brush sides with oil. Gill over Direct Medium heat until underside is well marked, 3-4 mins. Transfer half of the slices to a tray with grill side face up. Turn the remaining slices over and grill until well marked on both sides, 3-4 min. more. Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slices on the tray, Place a slice of prosciutto (folded to fit), slice of mozzarella and a basil leaf on top of the red pepper mixture. Top each “sandwich” with a slice of the eggplant that has been grilled on both sides. Use a wide spatula to place the sandwich on the cooking grill, uncooked side down, and grill over Direct Medium heat until the cheese is soften and the sandwich are heated through, 2-3 minutes. Serve warm with the remaining pepper mixture spooned if desired.