Ingredients for Grilled Aubergine Parmigiana Heros

• 675g tomatoes, chopped

• 2 matskedar extra jungfruolivolja

• 1 medium onion, chopped

• 5 garlic cloves, chopped

• 1/4 teaspoons hot red pepper flakes

• 50g grated Parmigiano-Reggiano

• 4 (6-inch) hero or hoagie rolls, split

• 60ml extra-virgin olive oil, divided

• 2 (1-pound) aubergines

• 230g thinly sliced provolone or fresh mozzarella, divided

• 1 cup basil leaves, chopped

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 teaspoons salt, and 1/4 teaspoons 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 aubergines crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoons salt.

Oil grill rack, then grill aubergine (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 aubergine (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer aubergine 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 45ml tomato sauce onto each bottom piece. Top with aubergine, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.

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