Grilled Eggplant, Tomato And 2-Cheese Sandwiches

1 eggplant, about 1 1/2 pounds
8 ounces zucchini
Pan spray
Small loaf unsliced country bread
2 ounces smoked mozzarella cheese (to yield 1/2 cup coarsely grated, tightly packed)
1 ounce Parmigiano Reggiano (to yield 1/3 cup coarsely grated)
2 teaspoons anchovy paste
1 tablespoon balsamic vinegar
Few sprigs basil to yield 2 tablespoons chopped
1 pound ripe tomatoes
Black pepper to taste

Nutritional Information
- Nutritional analysis per serving (2 servings)
  598 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 89 grams carbohydrates; 18 grams dietary fiber; 29 grams sugars; 30 grams protein; 35 milligrams cholesterol; 1013 milligrams sodium

2 servings

Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
Wash, trim and slice zucchini lengthwise into 4 slices.
Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
Slice crust from ends of the bread. Cut into 4 long slices.
Coarsely grate the cheeses.
Remove the zucchini from the grill; set aside.
Mix the anchovy paste with the vinegar.
Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
Grill the bread on both sides.
Chop the basil. Prepare and slice each tomato into 4 thick slices.
Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.

30 minutes