Save the Grilled Eggplant (and Onion)

Sandwiches piled high with leftover grilled vegetables are perfect for backyard dining or a picnic in the park. This vegetarian version includes slices of grilled Japanese eggplant, slightly charred sweet onions, tomatoes and fresh mozzarella.

Because I always grill extras of everything while the barbecue is fired up, I thinly slice and grill three extra Japanese eggplants and one extra sweet onion for this recipe. The vegetables, brushed with olive oil and grilled, are an easy accompaniment to grilled meat, chicken or slices of grilled polenta.

When you make these sandwiches, pick a crusty, rustic baguette. It makes all the difference.

Grilled Eggplant Sandwich With Basil and Mozzarella

Active Work and Total Preparation Time: 20 minutes * Vegetarian

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1/3 cup homemade or store-bought pesto

1 1/2 tablespoons olive oil

1 French baguette, about 20 inches long

2 tomatoes, cored and thinly sliced

Freshly ground pepper

12 (1/4-inch-thick) slices grilled Japanese eggplant

5 (1/4-inch-thick) slices grilled sweet onion, such as Walla Walla or Maui

1 (8-ounce) ball whole-milk fresh mozzarella, thinly sliced and blotted dry

12 to 14 large basil leaves

Stir together the pesto and olive oil in a small bowl until thoroughly blended.

Slice the baguette in half lengthwise. Spread a layer of the pesto mixture on the bottom half of the baguette, covering the cut side of the bread completely. Arrange the tomato slices on top. Sprinkle the tomatoes with some freshly ground pepper. Next, layer the grilled eggplant slices, and then the rounds of grilled onion. Top with slices of mozzarella. Arrange the fresh basil on top. Cover with the top half of the bread. Cut crosswise to make six sandwiches and serve, or wrap individually in plastic wrap and take on a picnic.

6 servings. Each serving: 424 calories; 690 mg sodium; 32 mg cholesterol; 21 grams fat; 6 grams saturated fat; 47 grams carbohydrates; 16 grams protein; 3.99 grams fiber.

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Morgan is co-author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books, $18.95).