Grilled Eggplant Subs with Mozzarella and Tomato Jam Rachael Ray   From Every Day with Rachael Ray October 2008 SERVES 4 1/2 cup extra-virgin olive oil (EVOO) 2 cloves garlic 1 sprig rosemary 1 small red onion, chopped One 15-ounce can fire-roasted diced tomatoes 1 tablespoon brown sugar 2 tablespoons balsamic vinegar 2 eggplants, cut into 8 slices each Salt and pepper 1 cup packed baby arugula 1/2 cup basil leaves, torn Juice of 1/2 lemon 4 sesame-crusted sub rolls One 1/2- to 1-pound ball smoked mozzarella, sliced into 8 rounds 1. Preheat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the EVOO over medium heat. Add the garlic and rosemary and let steep for 3 minutes. 2. In a large skillet, combine 1 tablespoon of the infused EVOO and the red onion over medium heat and cook until softened, 6 to 7 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 7 minutes. 3. Brush half the eggplant with the infused EVOO and season with salt and pepper. Grill or broil, flipping once, until tender, 2 to 3 minutes on each side. Repeat with the remaining eggplant. 4. Dress the arugula and basil with the lemon juice and remaining infused EVOO; season with salt and pepper. 5. On each roll bottom, layer 4 eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place.

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