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Grilled Eggplant Parmigiana Heros
['1 1/2 pounds tomatoes, chopped', '2 tablespoons extra-virgin olive oil', '1 medium onion, chopped', '5 garlic cloves, chopped', '1/4 teaspoon hot red pepper flakes', '1/3 cup grated Parmigiano-Reggiano', '4 (6-inch) hero or hoagie rolls, split', '1/4 cup extra-virgin olive oil, divided', '2 (1-pound) eggplants', '1/2 pound thinly sliced provolone or fresh mozzarella, divided', '1 cup basil leaves', 'chopped']
![](http://tappecue.net/sessionImages/recipes/grilled-eggplant-parmigiana-heros-354972.jpg)
Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Brush cut side of rolls with 1 tablespoon oil total.
Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.
Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
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