FRIED EGGPLANT SANDWICH

My friend Rhonda and I love this little restaurant called Zoe's Kitchen.  A favorite is their turkey stacker which is made on sourdough bread toasted in olive oil and rosemary.  I decided that I would try to create my own veggie sandwich using their technique and it has become one of my husband's favorite all time sandwiches, very filling and absolutely mouthwatering. I hope you will try this and that you enjoy it as much as we do.  It's a complete meal between two slices of toasted sourdough and you don't need chips or a side.  I make the filling for more than a few sandwiches and store in the refrigerator for the next day...this is good hot or cold....

1 medium eggplant or two Japanese eggplants, washed and sliced 1" thick salted
1 small container of button mushrooms, sliced
1 small container of baby bella mushrooms, sliced
1 large sweet yellow onion sliced thin
1 container of grape tomatoes diced
1 head of romaine shredded after taking out the ribs
olive oil
about 2 tbls of fresh rosemary chopped
slices of sourdough bread
slices of smoked provolone cheese
butter
kosher salt
fresh ground pepper
garlic powder



I start by caramelizing my onions in a skillet with a few tablespoons of butter and a sprinkle of kosher salt.
While the onions are caramelizing, I start to saute the mushrooms in a few tablespoons of butter and a sprinkle of kosher salt and garlic powder( I sometimes use leftover red wine or beef broth and reduce this with the mushrooms for added flavor). As these are cooking on two of the burners I get my larger skillet hot while I brush olive oil on both sides of my bread and sprinkle with the fresh rosemary.  After toasting both sides in the skillet or griddle I put a slice of provolone on both of the inside pieces and put on rack in the oven to await the remainder of the goodies.  By this time my onions are caramelized and the mushrooms are cooked and full of flavor, so I put them in storage containers.  I use the same frypan that I had caramelized the onions and just add about an inch of olive oil and let it get hot on medium heat while I blot the salted eggplant rounds.  I then fry the eggplant til it is lightly brown on both sides, just a few minutes and place the rounds of paper towels to remove any excess oil.

Now you are ready to assemble.  I put the eggplant on first, then the onions, mushrooms, diced tomatoes and shredded romaine and finally top it with the other toasted bread and provolone.  This is just so satisfying.  Hope you try and let me know what you think.....Happy Eating!!!