1 medium eggplant
1-2 tablespoons soy sauce
1 tablespoon of balsamic vinegar
8 large thick slices of whole grain bread (or your favorite bread)
1 roasted red pepper, sliced
1 large head of roasted garlic
4 teaspoons dijon mustard, optional
4 leaves red leaf lettuce
1. Slice eggplant on the diagonal in 1/4-inch slices. Brush with soy sauce and grill on a stove-top grill or seasoned iron skillet over medium high heat for 2-4 minutes on each side until it is soft and slightly browned. Remove from pan and sprinkle with vinegar. Set aside.
2. Toast bread, if desired and spread 2-4 cloves of garlic on bottom slice, add a layer of grilled eggplant folding the softened pieces to fit on the bread slice. Top with slices of roasted red pepper and lettuce. Spread the top slice of bread with mustard, if desired, then complete the sandwich and serve.
If you do not have a stove top grill or a seasoned skillet, you may need to brush your skillet with olive oil to prevent the eggplant from sticking while it cooks.
Red wine vinegar may be substituted for the sweeter more flavorful balsamic vinegar if necessary.