12slices pepperonismall, nitrate-free and low-sodium
4romaine lettuce leaveslarge
1tomatolarge, sliced into thin rounds
1/2cupbanana pepper ringssliced
Carefully slice the eggplant lengthwise into long slices, each about 1/4 inch thick. These will be the "bread" for the sandwich. You will need 8 slices total. Sprinkle salt onto each slice and let sit for about 5 minutes.
Brush each side of the eggplant slices with olive oil. Heat a skillet on high heat. Once the skillet is very hot place the eggplant into the pan searing each side, about 2 minutes or until browned. The eggplant should still be firm. Once both sides are seared, let cool.
Place four slices of the eggplant on a flat surface. Lay once slice of ham on top of each followed by once slice of salami and 3 pepperoni on each. Top with lettuce, tomato, and banana peppers. Drizzle the Italian dressing over each. Place a second eggplant slice on top. Serve.