Vegetable Panini or Sandwich

This is a filling and hearty sandwich that is also low calorie.  The recipe make 2 to 4 sandwiches depending on the size of bread slices you use.

1 eggplant
2 zuccini
2 cloves garlic
2 tbsp olive oil
2 slices of whole wheat bread per sandwich, or 2 rolls
1 small Roma tomato (sliced) per sandwich
1-2 slices of mozzarella cheese

First make garlic oil by finely chopping the garlic and adding it to a bowl with the olive oil.  Let the mixture marinate for about 10 minutes so the garlic oils release into the olive oil.  Then slice the zucchini and eggplant in about 1/2 inch slices, and brush both sides with garlic oil.  Saute them on medium to medium high heat, so they brown quickly and cook through but do not become mushy.  Then place the cooked vegetables on the bread with the mozzarella.  Brush each side of the sandwich with the garlic oil and place in a panini press.  After both sides are golden brown, place the tomato inside, and it is ready to eat!

To make this into a sandwich and not panini, which is how I now prefer to eat it, place the slices of mozzarella onto one side of a roll and place it under the broiler until it is bubbling and golden brown.  It should take about 2-3 minutes.  Then place the cooked vegetables and raw tomato slices on top of the cheese and serve.