eggplant sandwich

    1     small eggplant, peeled, sliced into ½  inch thick slices
    1     tablespoon olive oil, or as needed
    ¼     cup mayonnaise
    2     cloves garlic, minced
    2     (6-inch) French sandwich rolls
    1     small tomato, sliced
    ½     cup crumbled feta cheese
    ¼     cup chopped fresh basil leaves

Salt eggplant slices and let them sit for 30 minutes to let the excess water drain. Blot with a paper towel. Brush eggplant slices with olive oil, and cook on grill or under broiler for 10 minutes, until tender and toasted. Split the French rolls lengthwise and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted roll. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves. Serve hot.