I'm nuts for eggplant sandwiches. I just slice them about 1/3" thick, brush with olive oil, sprinkle on some steak seasoning (I like the kind with MSG but ymmv!) and cook on one of those ridged grill pans till you get some nice sear marks. Serve on slices of crusty toasted bread with slices of roasted peppers, fresh mozarella, and a pesto/mayo spread.
|