Takes about 15 minutes to prepare. Begin by lightly coating a medium saucepan with olive oil (this is important or else the eggplant will get too greasy, an olive oil mister works best) and lay down three 1-inch slices of eggplant on the pan. Cook at medium heat until golden and firm. In the meantime, slice several pieces of fresh mozzarella cheese and one large roasted red pepper (cut one side and lay flat). Place the mozzarella on top of the eggplant and cook until slightly melted. Next, remove from heat and assemble on a toasted bagel.* First lay down the eggplant, then drape the red pepper on top. Now throw it on a George Forman and get it extra toasty. Remove at desired toastiness and serve with Stacey's Pita Chips and a cup of butternut squash soup.
*(What made this sandwich so great was a multigrain New Jersey bagel my roommates brought back with them after their trip home. NY/NJ bagels are known for their fluffiness. However, if you don't have time for a trip to the Dirty Jerz, any bagel will do.)