- 3 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 12-inch-long piece baguette, cut horizontally in half
- 1 small eggplant, cut lengthwise into six 1/2-inch-thick slices
- 3 medium tomatoes, cut into 10 slices total
- 3 ounces soft fresh goat cheese (such as Montrachet)
- 12 fresh basil leaves
- Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
- Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
- Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.