1/2 cup olive oil
2 teaspoons minced garlic
1 teaspoon herbes de Provence
Salt and freshly ground pepper, to taste
1 large Japanese eggplant, trimmed and thinly sliced lengthwise
2 thick slices rustic, country bread
2 deli-cut slices provolone cheese
Thinly sliced onion, as needed
Handful of young arugula leaves
Mayonnaise, as needed (optional)
Preheat broiler. Whisk together the olive oil, garlic, herbs, salt and pepper. Brush all over the eggplant and bread slices and arrange on a baking sheet.
Broil eggplant and bread until beautifully browned on both sides. As soon as bread is removed from oven, place 1 slice of the cheese on each piece.
To compose sandwich, layer eggplant slices on top of cheese. Top with a few onion slices, some arugula leaves and second slice of bread (spread with a bit of mayonnaise, if desired). Slice and serve.
Makes 1 sandwich.