Grilled Eggplant and Fresh Herb Salad Subs with Parmesan

Ingredients

• 1 1/2 pounds small eggplants, peeled and halved lengthwise
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 4 crusty rolls, split
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/2 cup finely chopped celery, plus 1/3 cup celery leaves
• 1/2 cup flat-leaf parsley leaves
• 1/3 cup snipped chives
• 1/3 cup basil leaves, torn
• 3/4 cup shaved Parmesan cheese (about 2 ounces)

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