Beef and Roasted Eggplant Sandwich

In an effort to make lunchtime more interesting...

Start with:

1 small eggplant
olive oil
garlic powder
smoked paprika
pink Himalayan salt
ground black pepper

Cut the eggplant in 1/4" slices and brush with olive oil. Place on a lined baking sheet and add the seasonings to taste.

425 F for 15-20 minutes then drizzle with a little more olive oil and store in the fridge until ready to use.

For this sandwich I used a pre-baked French bread that you can re-fresh in the oven until it's warm and crispy.  Use whatever bread or bun you like. But use a dense bread so it can stand up to this hearty filling.

Grainy mustard (Cressy)
Cooked roast beef (leftovers)
Roasted eggplant slices
Roasted sweet peppers (easy homemade recipe link below)
Cheese
Sliced tomato (fresh out of the garden if you have it!)
Thinly sliced red onion
Arugula

Spread both sides of the bread with mustard and pile everything on, top with arugula.

Here's the link for roasted sweet peppers:
http://hotandcoldrunningmom.blogspot.ca/2014/09/roasted-sweet-peppers.html