1/2 cup extra virgin olive oil (EVOO)
2 cloves garlic
1 sprig rosemary
1 small red onion, chopped
One can fire-roasted diced tomatoes (15 ounces)
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
2 eggplants, cut into 8 slices each
Salt and pepper
1 cup packed baby arugula
1/2 cup basil leaves, torn
Juice of 1/2 lemon
4 sesame-crusted sub rolls
One 1/2-1-pound ball smoked mozzarella, sliced into 8 rounds
Pre-heat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the EVOO over medium heat. Add the garlic and rosemary and let steep for 3 minutes.
In a large skillet, combine 1 tablespoon of the infused EVOO and the red onion over medium heat and cook until softened, 6-7 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 7 minutes.
Brush half the eggplant with the infused EVOO and season with salt and pepper. Grill or broil, flipping once, until tender, 2-3 minutes on each side. Repeat with the remaining eggplant.
Dress the arugula and basil with the lemon juice and remaining infused EVOO; season with salt and pepper.
On each roll bottom, layer 4 eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place.