I really like eggplant but don't cook it nearly enough, so this is a great recipe for me to have available. Add or subtract whatever you want to personalize it, but tomato and vegan :lmayo: is my favorite.
For the eggplant and mushroom, slice them and place in a dish and pour some balsamic vinegar over them. Add some minced garlic on top and leave it to marinade for at least 30 minutes. If you're leaving it for a while you should do so in the fridge.
Once you're ready to cook them, drain the vinegar and place the slices in a single layer on a baking sheet. Use parchment paper, a reusable silicone mat, or some cooking oil to prevent sticking. Set your oven to broil at about 500F and cook for a few minutes on each side. After they cool they're ready to go!
Toast your bread, spread some mayo, add a tomato slice, and that's it.
As a note, I made this with a whole portobello head but I think slicing it and using a couple pieces per sandwich works better.
EDIT: forgot to mention that I stole the recipe from here.
Do love some portobello cap! A little mixed on eggplant; I think its good as an addition to stirfry or curry, and Baba Ghanoush slaps, but I haven't really liked just like slabs of eggplant. Might be because I can't do the balsamic vinegar step? (Grapes are one of my many food allergies).
Highly recommend Baba Ganoush tho if you haven't had it; pretty similar to the ever popular hummus, but more vegetable and smokey than beany.
A grape-free option for eggplant slabs is to bread it, then bake it or pan fry it and put it on a roll with tomato sauce. Optionally add some vegan cheese. My mom used to make this like every other week.
Baba ganoush is great but I've never tried making it.