Eggplant Sandwiches (version II)

1 large eggplant, peeled and cut into 1/2-inch thick slices
2 large tomatoes, sliced
mozzarella cheese
1 clove garlic, minced
1 teaspoon basil (or to taste)

In a nonstick pan, broil the slices of eggplant until they are soft.

Once broiled, place one slice on a baguette or roll, and cover with a piece of mozzarella cheese and slices of tomato--enough to cover the eggplant slice. Sprinkle this layer with garlic and basil. Cover this with another slice of eggplant, the top of the roll, and place back in the still warm oven to allow the cheese to melt.

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