Preheat a griddle or cast-iron pan over medium-high heat, brush eggplant slices with oil both sides and cook for 3-4 minutes each side until nicely browned.

Lower heat to medium and in the same pan add 2 tablespoon of oil and roast the mushrooms, add salt and pepper.

Take the mushroom out and set aside.

Wipe the pan and start assembling your sandwiches.

Brush the bread on one side with oil or butter, this side is going to be out.

Add a tablespoon of the pizza sauce to the other side of the bread.

Then add a slice of cheese, then a slice of the eggplant.

Add about two tablespoons of the roasted mushrooms.

Then another slice of the eggplant.

Now add another tablespoon of pizza sauce to the other bread slice and brush the outside with more butter.

Cook on the griddle or the pan, flipping once, until the cheese melts.

Serve immediately while hot and crispy.