1/2 eggplant - (1/2 to 3/4 lb), cut four 1/2" rounds
1 onion, sliced
1 jar sliced pimientos - (4 oz), drained
1 tsp freshly-ground black pepper
2 small rolls, split and warmed
1 Tbs reduced-calorie balsamic
vinaigrette salad dressing


Spray a large nonstick skillet with nonstick cooking spray; heat. Add the eggplant and cook, turning occasionally, until lightly browned and softened, 5 to 6 minutes. Transfer to a plate; keep warm.
Spray the same skillet with more nonstick cooking spray; add the onion and cook, stirring as needed, until tender-crisp, 1 to 2 minutes. Add the pimientos and black pepper; cook, stirring as needed, until the onion is softened, 1 to 2 minutes.
To assemble the sandwiches, place a roll half on each of 2 plates. Layer with the eggplant slices and the onion mixture, then drizzle with the vinaigrette. Top with the remaining roll halves.
This recipe yields 2 servings.