Easy eggplant sandwich. Slice eggplant into 1/4 inch strips, slather in sauce made of equal parts EVOO and balsamic vinegar and a pinch of salt and pepper. Bake strips at 425 for 10 minutes on each side, then let cool. Slice two buns, spread goat cheese on one half and add spinach to the other. When eggplant had cooled, roll it up and stick it to the goat cheese for a tasty veggie sandwich.