Panino with Pecorino, Eggplant and Cuor Di Bue Tomatoes

Method

1. Slice the eggplant into rounds about 0.5 cm thick. Score the slices with a knife to help them cook faster and absorb flavor.
2. Grill the eggplant slices on a hot pan or grill until nicely charred and tender, turning a couple of times.
3. While the eggplant cooks, grate a Cuor di Bue tomato on a coarse grater, discarding the skin. Season the grated tomato with salt, pepper, crumbled basil, a splash of vinegar, and olive oil. Set aside as a sauce.
4. Slice the second Cuor di Bue tomato into 0.5 cm rounds. Season with salt, pepper, olive oil, and lemon zest.
5. Cut the pecorino cheese into slices about 1 cm thick, then into four pieces each.
6. Once the eggplant is done, transfer to a plate. Toss with chopped parsley, finely chopped garlic (leave it coarse), salt, and fresh basil leaves.
7. Heat a pan until very hot. Also preheat the oven or a toaster for the bread.
8. Slice the bread roll in half. Lightly toast it in the oven or on the pan until crispy outside and soft inside.
9. Assemble the panino: spread some of the grated tomato sauce on the bottom half of the bread. Layer the marinated eggplant slices, then the seasoned tomato rounds.
10. Place the pecorino pieces on top of the tomatoes. Put the assembled panino (open-faced) under the broiler or in the hot pan with a lid to melt the cheese until bubbly and slightly browned.
11. Sprinkle with extra parsley, black pepper, and a bit more lemon zest. Close the panino and serve immediately.