Eggplant-Mozzarella Melt | Recipe Cart | Recipe Cart

Ingredients

• 4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant
• 1 large red onion, cut into 1/2-inch rounds
• Extra-virgin olive oil, for brushing
• Coarse salt and freshly ground pepper
• 1/4 cup red-wine vinegar
• 1/4 pound mozzarella, cut into 4 slices
• 4 brioche buns, preferably with sesame seeds, halved
• 4 small leaves Bibb or Boston lettuce
• 1 cup lightly packed fresh basil leaves