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, ½ 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 ½ 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.

Health Note: Nearly 50 percent of adults with high blood pressure do not experience a reduction in blood pressure levels when the amount of sodium in their diets is reduced. Elevated levels are much more responsive to calcium-rich meals, leading many researchers to believe that good-for-your-bones calcium plays a major role in the maintenance of near-normal blood pressure levels.

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