Grilled Eggplant Sandwich with Mozzarella, Tomato and Caesar-Spiked Watercress!

Sometimes you just need a sandwich. But not an ordinary sandwich - something with complex flavors that melt together on your palette. Take this simple grilled eggplant sandwich. The grilled eggplant lends a smoky, meaty flavor to this vegetarian delight. The creamy mozzarella, sweet tomatoes and buttery lettuce add layer upon layer of freshness, texture and flavor. But that's not all - check out the bottom layer: Caesar dressing-spiked watercress, which add a subtle peppery-ness. Really awesome.

Grilled Eggplant Sandwich with Mozzarella, Tomato and Caesar-Spiked Watercress
Note: To get the scallion to curl, wrap it around a pencil or use the sharp end of a paring knife - as if you were curling ribbon for a gift.

Cooking spray
1 medium eggplant, sliced lengthwise into 1/4-inch thick slices
Salt and freshly ground black pepper
1/2 cup watercress, chopped
2 tablespoons prepared Caesar salad dressing
1 medium beefsteak tomato, thinly sliced
4 ounces mozzarella cheese, thinly sliced
Butter lettuce leaves
4 sourdough bread slices
2 black olives
1 scallion, thinly sliced

Coat a stove-top grill pan with cooking spray and preheat to medium-high. Season the eggplant slices with salt and pepper and add to the hot pan. Cook 3 minutes per side, until golden brown and tender.
Meanwhile, in a small bowl, combine the watercress and Caesar dressing. Toss to combine. Arrange the watercress on two of the bread slices. Top with layers of eggplant, tomato and lettuce and finish with a layer of mozzarella cheese. Season the cheese with salt and pepper. Place the second bread slice on top and secure with a wooden pick (adorned with a black olive and scallion)

Serves 2

Photo credit: Apolonia