Grilled Eggplant Sandwiches
1 medium eggplant
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1 medium tomato, sliced
1 cup swiss chard, chopped (any green - spinach, lettuce, etc. - would work here)
4 T Mmmm Sauce (or mustard or sliced cheese, if preferred)
4 thick slices sourdough bread
Score the skin of the eggplant by using just the tip of the knife and dragging it from the stem to bottom of the eggplant. Make a cut about every 1/2" all the way around.
Slice into 1/2" thick rounds and lay on a tray in a single layer.
Mix Italian seasoning, garlic powder, black pepper and salt in a small bowl. Sprinkle evenly over the eggplant slices.
Lightly spray grill rack with cooking spray and cook eggplant slices for about 5 minutes per side, or until grill marks appear.
Meanwhile, toast bread on the top rack of the grill.
Assemble sandwiches, layering 1 slice of bread, 2-3 eggplant slices, Mmmm Sauce, swiss chard, tomato, another 2-3 eggplant slices, and 1 slice of bread.
There may be a few eggplant slices remaining, depending on the size of the eggplant. If so, serve on the side or reserve for future use.