For six sandwiches:
6 large wholegrain rolls
2 lg. eggplants
1 jar of roasted red peppers
veggie mozzarella cheese (Soya Kaas works well)
pesto (you can find small jars of pesto in the grocery aisle near spaghetti sauce)
Slice the eggplant 3/4 in. thick. Salt the slices and let them drain. This takes out any bitterness. Press out excess moisture with a paper towel. Then brush eggplant slices with olive oil and broil on both sides until brown and tender. (Broiling only takes about 3 minutes on each side — watch closely or they will burn).
Then, put the broiled slices in a glass bowl or casserole with about 2 Tbsp. olive oil, a little balsamic vinegar, and 1 – 2 cloves of pressed garlic. Let marinate overnight.
When you are ready to cook the sandwiches preheat the oven to BROIL. Slice open roll and spread pesto on each half. On one half layer marinated eggplant slices, then roasted red pepper strips. On the other half place a couple of thin slices of veggie mozzarella cheese.
Arrange prepared open sandwiches on a baking sheet, and broil until bread is lightly browned and mozarella is soft and browned
(These can be eaten as a meal served with soup or salad, or they can be cut into smaller sandwiches and served as out-of-the-ordinary finger sandwiches).