Just a couple of squash, zucchini, eggplant and a package
(or can) of mushrooms, some cheese and one onion, all of
which costs less than $5, and you can make the neatest
and tastiest veggie sandwiches.
Long slice the zucchini, yellow squash, mushrooms, onions
(I like red), eggplant or cabbage (be creative in your slicing)
and sauté the sliced veggies and mushrooms in olive oil, a
teaspoon of soy sauce, sprinkling of garlic powder, basil. When
everything is nice and limp, lay it out in layers on a toasted
hoagie roll or bun or whatever. Add shredded Parmesan or
the powdered kind (I like shredded, it melts so nice and oozily).
Devour at will. If you make more than can be put in one
sandwich, put the already cooked stuff in storage bag or bowl
and you can reheat for later sandwiches. Tomato, fried or plain,
also adds zest.
Eggplant is also great if sautéed in margarine until limp, cover
with shredded Parmesan and Mozzarella cheese and then pour
a can of Beefaroni (or the Wal-Mart generic Macaroni and Beef)
over it. Mmm-mmm. I call that the poor man’s Eggplant
Parmesan. And the Beefaroni is way low in fat. So try that too.