Grilled Vegetables and Cheddar Sandwiches

6 ounces eggplant
2 cups sliced mushrooms
1/4 pound cheddar cheese, grated
1 cup sliced scallions
2 cups bean sprouts
3 cups lettuce, torn into bite sized pieces
8 slices whole wheat bread
2 tablespoons dijon mustard
non-stick spray, butter or oil for pan

Cut eggplant into 4 slices and bake 10 minutes. Cool.

Sauté mushrooms.

Spread each slice of bread with mustard. Divide vegetables and cheese evenly on four slices of bread and top with remaining bread. Grill sandwiches 3 or 4 minutes on each side.



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