For the herb oil:½ cup olive oil ½ cup chopped fresh sage or fresh basil Kosher salt and freshly ground pepper to taste For the eggplant sandwiches: 2 medium eggplants, cut into ½ inch slices, 16 slices 2 tomatoes cut into ¼ inch slices, 8 slices 1/4 cup olive oil 4 garlic cloves, coarsely chopped 8 ounces fontina cheese, thinly sliced Arugula 1/4 cup packed fresh basil chiffonade Kosher salt and fresh ground pepper to taste

Combine the olive oil and herbs in a food processor, season with salt and pepper.  Process until pureed, about 5 minutes.  In another bowl, combine the olive oil and garlic.  Add the eggplant and allow to marinate for 1 hour, refrigerated.  Preheat grill or grill pan to high.  Remove eggplant from marinade and shake off any excess.  Season with salt and pepper, grill until golden brown and cooked through about 3 minutes per side.  Place 8 eggplant slices on a work surface.  Top with a slice of tomato, slice of cheese and a few arugula leaves.  Cover with the remaining eggplant slices.  Place on grill until cheese has softened about 1 minute.  Arrange on a platter and drizzle with the herb oil and sprinkle on fresh chopped herbs.

adapted recipe from