Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a paper towel. Eggplant is just like a sponge so to prevent more sogginess VERY LIGHTLY brush on olive oil; broil on a rack until very nicely browned on both sides. Young eggplant skin is more tender, so you won't have to peel it. Use fruits that are about 2 1/2" at their widest part. I needed 2-3 to make four sandwiches. This gives a really meaty texture without sogginess OR being overdone. To sweeten the loud garlic, after dicing it, I cooked it in a bit of olive oil until soft (do not brown or it will turn bitter), then mashed it before adding to the mayo.
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