Recipe for extra-long eggplant "steak" hero sandwich by the AP.

Preparation 20 minutes

Ingredients:

• 1 large eggplant, ends trimmed, cut lengthwise into 1/4-inch slices
• 1/4 cup olive oil
• Kosher or other coarse salt and freshly ground black pepper, to taste
• 2 cups shredded Cheddar cheese
• 1 long baguette (several 1-foot-long submarine rolls also could be used), cut in half lengthwise
• 6 to 8 large lettuce leaves
• 2 large tomatoes, thinly sliced
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 1 large red onion, sliced into thin rounds
• 4 hard-boiled eggs, peeled and sliced (optional)
• 3 to 4 roasted red peppers (either oil- or vinegar-packed), cut into thin strips
• 4 to 6 tablespoons Italian salad dressing
• 1/2 teaspoon dried oregano

Use olive oil or cooking spray to liberally coat the grate of a grill. Preheat the grill on high.

While grill heats, use a pastry brush or paper towel to coat both sides of each eggplant slice with olive oil. Season each slice with salt and pepper.

Place the slices on the grill and cook, with the grill cover closed, for about 4 minutes, or until the underside has deep grill marks and is brown at the edges. Use tongs to flip the slices and cook for another 4 minutes.

Flip the slices a second time, then evenly distribute the cheese on the slices. Close the grill cover and cook for 2 minutes, or until the cheese has melted completely.

To assemble the sandwich, set one half of the bread on a long platter or across the table where it will be served. Arrange the lettuce leaves over the length of the bread, then top with the eggplant, slices of tomato, sun-dried tomato, onion, eggs and strips of roasted pepper.

Top sandwich fillings with Italian dressing and sprinkle with oregano. Top with other half of the bread.

To serve, supply a bread knife and allow guests to cut their own portions.

Makes 4 to 6 servings.