Aubergine Mozzarellasandwicher

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1. 1
   Cube the eggplant into ½-inch cubes. Mince the garlic.
2. 2
   Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, then add the cubed eggplant and Italian seasoning. Continue to sauté until the eggplant is soft (5-7 minutes).
3. 3
   Add the marinara sauce to the skillet with the eggplant, stir to combine, then heat through (3-5 minutes). Taste and season with salt (about ½ tsp).
4. 4
   Preheat the boiler on your oven and make sure the oven rack is positioned in the middle. Combine the second 2 Tbsp olive oil with the butter and garlic powder. Microwave for 15-30 seconds to melt the butter, then stir to combine.
5. 5
   Place the buns on a baking sheet, cut sides up. Brush the butter and olive oil mixture over the cut surfaces of the rolls. Bake under the broiler for about 5 minutes, or until they are just barely golden brown (watch them closely as broilers can vary).
6. 6
   After removing the rolls from the oven, switch the setting from broil to bake (350ºF). Pile the eggplant mixture onto the toasted rolls, then top with mozzarella. Return the sandwiches to the hot oven and bake for about 5 minutes more, or until the mozzarella is melted. Serve hot!