Spicy eggplant appetizer

I suggest cooking diet sandwiches
Traditionally, this dish is prepared on the basis of whole-grain bread, pita bread, dry bread and bran cakes. For spreading, you can use cottage cheese paste, yogurt, mustard, vegetable paste or seeds. Further assembly options are limited only by your imagination. You can stack boiled fish, poultry, herbs, vegetables, tomatoes and eggs.
Try my version of making sandwiches that are made without bread. It is based on toasted eggplant slices, which can be replaced with zucchini, pumpkin or sweet potato.For the spread, I recommend a mild mustard. For the recipe, you can use low-fat varieties of hard cheese, mozzarella or health cheese. Greens can be selected to your liking.
Wash the eggplant, wipe, cut into slices 5 mm thick. Add salt and leave for 30 minutes to remove the solanine. Rinse the eggplants, blot with a paper towel, add a little pepper.
Heat the grill pan. Brush the eggplants with olive oil on both sides and grill until soft over medium heat. Cool it down.
Grease a slice of eggplant with mustard. Cut the tomato into a semicircle and place it on top of the mustard.
Grate the cheese or slice it thinly. Place on a sandwich with a clean parsley leaf. Peel the salad onions, cut them into thin feathers and put them on sandwiches. Cover the finished sandwiches with toasted eggplant on top.
Decorate the dish with green peas or olives.
A quick and healthy sandwich is ready. Taking this recipe as an idea, you can cook an infinite number of combinations of food for a snack. The sandwich can be additionally heated in a microwave oven until the cheese melts. The dish looks great on the table and can be used for serving at a buffet or a small family celebration. Store sandwiches in a closed container in the refrigerator for no more than 3 days.