1 medium eggplant, about 1 pound, cut crosswise about 1/4 inch thick
3 tablespoons olive oil
2 tablespoons mayonnaise
1/4 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 loaf french bread
3 ounces feta, crumbled
1/4 cup fresh basil
Brush eggplant with oil and season with salt and pepper and grill eggplant in batches on a rack set 5 inches above the coals, turning once until tender - about 3 minutes. Transfer to a baking sheet to cool.
In a small bowl whisk together mayo, garlic and lemon juice.
Cut bread into 4 4-inch pieces and halve each piece horizontally. Spread 4 halves with mayo mix. Make sandwich with eggplant, feta and basil.