Grilled Eggplant Sandwich

1 medium-size eggplant (for about 4-6 sandwiches)
Olive oil

Onion rolls

2 eggs, beaten
1/4 stick of butter, melted
Bread crumbs

Sliced mozzarella cheese
Fresh spinach, stems removed and cut into thin strips.

Red onion, cut into "rings"
Salt and coarsely ground black pepper.
Pesto sauce (I used pre-packaged DiGornio sauce).

Make lemon sauce (recipe follows).

Sandwiches:
Cut eggplant into 1/4 - 1/3 inch thick "discs". Wash and then sprinkle with salt. Allow them to drain for about 1/2 hour.

Coat face of rolls with olive oil and then grill until golden brown. Set aside.

Mix beaten egg and butter. Dip each eggplant disc in egg-butter mixture and then thoroughly coat each one with breadcrumbs. Sprinkle each with pepper.

Grill eggplant discs until coating on each side is browned. During the last few minutes of grilling, place a slice of mozzarella on top of each eggplant disc.

Spread lemon sauce onto each roll. Place about a tablespoon of pesto on each roll. Place 1 or 2 grilled eggplant discs onto each roll. Top each with a red onion ring and a handful of spinach strips.

Place each sandwich in microwave oven for about 20 seconds on HIGH power.

Lemon Sauce

Mayonnaise (about 1/4 to 1/3 cup)
Fresh lemon juice
Freshly grated lemon peel (about 1 teaspoon)
Fresh Garlic (1 clove, diced) or garlic salt (about 1/2 - 1 teaspoon)

Mix mayonnaise together with juice of 1/2 lemon, grated lemon peel, and garlic. Refrigerate.

rec.food.cooking/Clifford Thomas Dibble/1992