Roasted Eggplant Sandwiches

• 1 tablespoon olive oil, or as needed
• 1 small eggplant, halved lengthwise and sliced
• 2 (6 inch) whole-grain sandwich rolls, split
• 1/4 cup Greek yogurt
• 1 tablespoon garlic-and-herb spreadable cheese (such as Boursin(R))
• 2 cloves garlic, minced
• 1 Roma (plum) tomato, sliced
• 1/4 cup chopped fresh basil leaves

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
3. Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
4. Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
5. Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

olive oil, eggplant, sandwich rolls, greek yogurt, garlic, garlic, tomato, fresh basil

Taken from www.allrecipes.com/recipe/242043/roasted-eggplant-sandwiches/ (may not work)