Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta

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3 Japanese eggplants, sliced in 1/2 lengthwise

3 red bell peppers

1 red onion, peeled and sliced into 1/4-inch thick slices

1 large beefsteak tomato, cut into 1/2-inch thick slices

Extra-virgin olive oil or canola oil, for grilling

Salt and pepper

3 cloves garlic, finely chopped

1/4 cup chopped flat-leaf parsley leaves, plus 2 to 3 tablespoons torn leaves, for garnish

1/2 cup extra-virgin olive oil, plus more for drizzling bread

1 loaf ciabatta, sliced lengthwise

Sherry Vinaigrette, recipe follows

8 slices Manchego cheese

Sherry Vinaigrette:

1/4 cup aged sherry vinegar

1 tablespoon Dijon mustard

Salt and pepper