-Preheat your oven's broiler.

-Halve and slice 1-2 eggplants the long way into ¼ inch slices.

-Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan.

-Place the pan about 6 inches from the heat source.

-Cook under the broiler for 10 minutes, or until tender and toasted.

-Split 4 French rolls lengthwise and toast.

-In a cup or small bowl, stir together a scant ¼ cup extra virgin olive oil and 2 cloves of garlic put through a garlic press.

-Spoon this mixture onto the toasted bread.

-Cut up 2 tomatoes, pluck 20 basil leaves off the stem and crumble ½ cup feta cheese.

-Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

-Serves 4.