Roasted Eggplant Sandwhich

1 large eggplant, slice into 1/2 slices
2 tsp Olive Oil
2 cloves of garlic- roasted if you like them sweet
(or do what I do, use left over roasted garlic from a previous meal. )
1 medium thick slice of red onion
.25 tsp each, salt and peppter
(you can add roasted red peppers and/or sundried tomatoes for more ZING, don't forget to add them to your calculations though.)
4 hamburger rolls

I like to prepare eggplant by slicing, salting, and wiping the brown beads of liquid off before cooking. My prep time above is allowing for that process. It takes away the bitter flavor completely.
(this is not necessary, some folks don't like to do this and still love their eggplant!)
Preheat oven to 450. Place eggplant on cookie sheets and brush both sides of the slices with olive oil, salt and peppter. Roast in oven for 15 minutes or until tender. (flip once during cooking, about halfway through.
Meanwhile, sautee garlic (if you're not using roasted) and red onion. Sautee for about 3-4 minutes. Reduce heat to low and simmer for 5-10 minutes.
Preheat broiler. Arrange hamburger roll halves on the pan. Put layers of eggplant, garlic & onions onto buns.
You can add parmesan or mozzerlla cheese if you can afford the extra calories. (I like this the light way.) Broil until evrything is melted, or if not using cheese, just until everything gets sort of crispy and good. :-}
Makes 4 sandwhiches.

Number of Servings: 4

Recipe submitted by SparkPeople user MERIGOOD.