Eggplant and Tomato Sandwiches with Garlic-Thyme Mayo

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1 egg, beaten and mixed with 1 tablespoon water
1 eggplant, peeled and sliced into 1/4 inch rounds
1/4 cup grated parmesan cheese
1/2 cup mayonnaise
2 cloves garlic, minced
2 teaspoons thyme leaves
2 tomatoes, sliced
1 loaf french bread, sliced in half lengthwise

Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections

Yield: 4 servings

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