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.