This is arguably my favorite sandwich of all time. My picky daughter and meat loving hubby even enjoy these. The creamy eggplant, fresh basil and tomato, and onion roll are a delicious combination. It tastes like summer. When using homegrown or organic eggplant, I peel it in stripes, leaving some of the peel on for added nutrition. Pick smaller eggplant as they become bitter when they get too large.
1-2 cloves garlic
12 onion rolls
3 tomatoes, sliced
1 bunch fresh basil
12 thin slices provolone cheese
Peel and slice eggplant into 1" slices. Salt both sides of each slice and lay on a plate in between sheets of paper towel. Let sit 2-3 hours. Salting removes bitterness and prevents the eggplant from absorbing too much oil.
Preheat oven to 350. Brush both sides of eggplant with olive oil and lay on a baking sheet. Mince 1-2 cloves of fresh garlic and place some on each slice. Bake 25 min.
On each onion roll, place an eggplant slice, a slice of tomato, some chopped fresh basil, and a slice of provolone cheese. Bake 5 min. till cheese melts.