Those on a low carbohydrate eating plan will love this unique "sandwich" which uses no bread! The vegetables take the place of the starch in these little chicken sandwiches. That Suzanne is smart!

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For the vegetables:
Place vegetables in a single layer on baking sheets. In a small bowl, combine remaining ingredients. Lightly brush on the vegetables and bake, removing the vegetables as they each become golden brown (the zucchini and eggplant in about 15 minutes, then the mushrooms and onions, the tomatoes will take up to 45 minutes).

For the chicken breasts:
Place each breast between pieces of plastic wrap and pound with a mallet until about 1/3 " thick. Season with rosemary, salt and pepper. Heat a large skillet over medium-high heat. Add a little olive oil and sauté the chicken on each side until nicely browned and just cooked through, about 5 minutes.

Assemble the sandwiches:
Assemble the sandwiches on a baking pan, using the eggplant as the "bread." On a slice of eggplant, layer a chicken piece, then mozzarella, tomato, zucchini, 2 mushrooms, and onion, ending with another eggplant slice. (You may have to trim the chicken and zucchini to fit the shape of the eggplant slices.) Secure the sandwiches with toothpicks or sprigs of fresh rosemary. Heat on baking sheet for 5 minutes or until cheese has melted.