Grilled Eggplant, Tomato, and Feta Cheese Sandwich
Ronnie's Notes
This sandwich is so “meaty” and satisfying it’s hard to believe it only contains vegetables and cheese. Our family loves this when we want something light for dinner. Occasionally I will also grill portobello mushroom caps and stuff them inside the sandwich as well.
Instructions
Preheat the oven broiler or outdoor grill with the rack about 4 inches from the heat source.
Mix the mayonnaise, garlic, lemon juice, and pepper to taste and set aside.
Cut the eggplant into 3/8-inch-thick slices and brush the slices with some of the olive oil.
Cut the onion into 1/4-inch-thick slices and brush them with the remaining olive oil.
Broil or grill the vegetables for about 5–, turning them once, or until they are tender.
Remove and set aside.
Cut the bread into four equal sections and slice each section in half lengthwise.
Toast the bread cut-side up in the broiler (or cut-side down on the grill) for , or until lightly crispy.
Spread the bottom bread halves with the mayonnaise mixture.
Top with the eggplant, onion, and tomato slices.
Place the cheese on top.
Scatter with mint and parsley and cover with bread tops.
Makes 4 sandwiches.