Make the Green Goddess Dressing the night before so flavors blend well.
Cut the egg plant in to 1/4 to 1/2 inch slices, sprinkle both sides with salt and allow to sit for at least 30 minutes.
Rinse salt off eggplant and dry well.
Brown eggplant in Grapeseed oil on medium heat.
When eggplant is cooked, place on a platter or cutting board and build your sandwich.
Eggplant on the bottom ,then a splash of green goddess dressing, layer thin sliced veggies and 1-2 inches of spinach.
Top with another eggplant round and a dollop of green goddess dressing.