BBQ Eggplant Sandwiches with Provolone and Mushrooms
['1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks', '1/2 cup BBQ sauce, divided', '1 teaspoon kosher salt', '1/2 teaspoon freshly ground black pepper', '8 ounces cremini mushrooms, thinly sliced', '1 red onion, halved and sliced into thin wedges', '2 tablespoons vegetable oil', '4 slices provolone cheese (1/8-inch thick slices)', '4 ciabatta or hoagie rolls, split and toasted', '1/4 cup mayonnaise', '2 jarred pepperoncini peppers', 'thinly sliced']
Position oven rack six inches from the heat source and preheat broiler on high. Line broiler pan or rimmed baking sheet with foil.
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon peeper. Arrange slices on foil-lined pan.
Broil eggplant until browned and soft, about 4 minutes. Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce. Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more. Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce. Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll. Close the sandwiches and serve immediately.
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