Eggplant And Mozzarella Sandwich

• 1 medium eggplant
• 3 tablespoons olive oil, divided
• 2 medium purple onions, cut into very thin strips
• 3 garlic cloves, minced
• 1/4 teaspoon black pepper, freshly ground
• 1 dash dried thyme
• 2 plum tomatoes, seeded and cut into very thin strips
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon white vinegar
• 1 loaf Italian bread (16 oz) or 1 French baguette
• 1 garlic clove, cut in half
• 6 ounces mozzarella cheese, thinly sliced

1. Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
2. Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
3. Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
4. Cut into 4 portions, and serve immediately.

eggplant, olive oil, purple onions, garlic, black pepper, thyme, tomatoes, fresh parsley, white vinegar, italian bread, garlic, mozzarella cheese

Taken from www.food.com/recipe/eggplant-and-mozzarella-sandwich-411940 (may not work)