Grilled Eggplant And Fresh Herb Salad Subs With Parmesan

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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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