Step 1

Slice eggplant into 1/2 inch slices (I used a Mandoline)

Step 2

Lay slices on a cookie sheet and generously salt; set aside

Step 3

After 30 minutes, flip slices over and salt again; set aside

Step 4

Then, rinse all salt off the eggplant and place it on paper towels to dry

Step 5

Combine marinade ingredients

Step 6

Lay eggplant back on cookie sheet; pour marinade over the top and cover

Step 7

Refrigerate for at least 30 minutes

Step 8

TAHINI DRESSING OR SUBSTITUTE OIL-FREE HUMMUS FOR A LOWER FAT OPTION

Step 9

In a one-cup blender, add all ingredients and blend until smooth.

Step 10

TIP: Add tahini last to avoid it sticking to the bottom of the blender

Step 11

PREPARE VEGETABLES

Step 12

Cut tomatoes and lettuce; set aside

Step 13

If using raw red onions, cut into slivers or drain pickled red onions and place on a paper towel to dry.

Step 14

GRILLING EGGPLANT

Step 15

Pre-heat grill to low

Step 16

Place eggplant slices directly on the grill

Step 17

Cook 4 minutes on each side; set aside

Step 18

Preparing the sandwich

Step 19

Turn the oven on broil on low

Step 20

Place hoagie buns slightly open and place them on a baking sheet

Step 21

Broil for 3 minutes until lightly toasted.

Step 22

Remove from the oven and place grilled eggplant into the center of the bun; add a small about of tofu feta cheese.

Step 23

Return to the oven for 2 minutes to heat slightly.

Step 24

Remove from the oven and add lettuce, tomato, onions, parsley, and top with tahini sauce.

Step 25

For a lower-fat option, skip the tahini and use oil-free hummus instead.

Step 26

Roll like a burrito, pulling both sides in and rolling tightly.

Step 27

I served with oil-free steak fries.