Adapted from Gourmet
1/4-cup extra-virgin olive oil
2 tablespoons chopped shallots
1/4-teaspoon sea salt
2/3-cup low-fat mayonnaise, or other mayonnaise alternative such as Vegenaise
2 teaspoons fresh lemon juice
1 medium globe eggplant, cut crosswise into 1/4 inch thick slices
3 tablespoons olive oil
12 slices of whole wheat bread, lightly toasted, sliced half-inch thick
1 tablespoon olive oil
1 shallot, peeled and minced
1 tablespoon dry cooking sherry or white wine
Half bunch chard, stalks removed, and leaves sliced into 1-inch strips
Salt and pepper to taste
1 tablespoon lemon juice
Blend olive oil, shallots, and salt in processor or blender until shallots are minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
(Can be made one day ahead. Cover and chill.)
Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes. If you do not have a grill, eggplant can be broiled on cookie sheets for about the same amount of time. Don’t forget to turn it every two minutes so it cooks evenly. Transfer cooked eggplant to a room temperature baking sheet to cool.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the minced shallots and sauté until they start to become translucent (3 minutes). Add the chopped chard with the cooking sherry or wine. Sauté over medium heat until leaves turn dark green and start to wilt. Remove from heat, season with salt and pepper, stir in lemon juice, and allow chard to cool for at least 5 minutes.
Lightly toast the whole wheat bread and place toast on work surface. Spread with aioli. Divide chard among 6 toast slices and top with grilled or roasted eggplant, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve immediately.