This is a great summer dish. I made it on the grill pan on the stove but I think on a hot day it would do nicely on the outside grill. Eggplant Mushroom Sandwiches 1 eggplant, sliced in 1/4 in slices 4 portabello mushrooms, stem removed olive oil 1/4 red onion, sliced thinly 4-6 lettuce leaves 1/4 c mayonnaise salt/pepper Reduced Balsamic vinegar 4 slices bread or buns While grill pan (or grill heats) sprinkle eggplant slices with salt/pepper. Brush lightly with olive oil. Grill eggplant until softened but slightly firm. Set aside. Grill mushrooms caps. Sprinkle with salt/pepper. Assemble sandwiches. (I did open-faced sandwiches): Toast (if desired bread or bun). Spread 1T of mayonnaise on each sandwich. Place one slice (or 2 depending on size of eggplant) on top of mayonnaise. Stack mushroom, onion ring, and then lettuce. Drizzle with balsamic reduction. Serve. I think once zucchini is in season that might also make a nice addition to this sandwich.