Eggplant is definitely one of my favorite vegetables but I am particular on how they are prepared.  Although most restaurants and delis pride themselves in offering eggplant sandwich on their menus, often times I find how they have prepared them isn’t  pleasing to my seasoned pallete.   I think the key to serving a successful eggplant dish or sandwich is  slicing them thin enough to cook or roast properly and so they absorb the  flavor they are often times soaked in. Of course, my eastern european culture offers many vartiations of preparing eggplants, but I think I am going to only share a favorite sandwich of mine from here: Roasted Eggplant Sandwich Eggplants and onions are caramelized in the oven then refreshed with a sprinkling of lemon juice and chives. For a gourmet spin on this roasted veggie sandwich, slather the bread with pesto* on one side and rosemary cannellini bean spread* on the other INGREDIENTS •2 medium eggplant, quartered & cut into 1/4 inch slices •2 red onions, quartered & cut into 1/4 inch slices •1/4 …