Place eggplant in nonaluminum colander; lightly sprinkle eggplant with salt. Let stand 30 minutes to drain. Rinse eggplant; pat dry with paper towels.

Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place vegetables on rack. Broil 4 inches from heat, 8 to 10 minutes or until vegetables are browned, turning once.

Combine vinegar, 1/2 teaspoon salt and garlic powder in medium bowl until well blended. Add vegetables; toss to coat. Divide vegetable mixture evenly between rolls. Serve immediately.

This recipe yields 2 servings.

Exchanges Per Serving: 1 1/2 Starch, 3 Vegetable.

Nutrition Facts: Calories 178; Calories from fat 10%; Total Fat 2g; Saturated Fat 1g; Protein 5g; Carbohydrates 36g; Cholesterol 0mg; Sodium 775mg; Dietary Fiber 1g.