Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Grill or cook the eggplant for 3-4 minutes per side, until tender and golden brown.
Assemble the sandwiches by placing a slice of cheese on one slice of bread, followed by cooked eggplant and tomato slices.
Top with the second slice of bread and press gently.
Serve immediately or store the cooked eggplant in the refrigerator for later use.
Notes
Slice the eggplant evenly for consistent cooking.
• Season the eggplant well to enhance its natural flavors.
• Preheat the pan or grill before cooking for better browning.
• Drain excess moisture from cooked eggplant to prevent a soggy sandwich.
• Experiment with different herbs and spices for unique flavors.