Serves 4 generously
1 large eggplant (about 1 1/2 pounds), trimmed and sliced into 1/2-inch thick rounds
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices provolone cheese (1/8-inch thick slices)
4 ciabatta or hamburger buns
1/4 cup mayonnaise
2 jarred pepperoncini peppers, thinly sliced
Position oven rack six inches from the heat source and preheat broiler on high. Line broiler pan or rimmed baking sheet with foil.
Brush eggplant slices on one side with BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon peeper. Arrange slices on foil-lined pan. Broil eggplant until browned and soft, about 4 minutes.Â
Meanwhile, add mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a skillet and saute until mushrooms are brown.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce. Broil for 4 more minutes.
Remove pan from oven, scatter mushroom mixture on the eggplant and top with one slice of cheese and broil until browned.
To assemble the sandwiches, brush half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce. Layer an eggplant slice and a few slices of pepperoncini on the bottom of each roll. Close the sandwiches and serve immediately.
Calories: 400 per sandwich