Eggplant And Mozzarella Sandwich - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Cut into 4 portions, and serve immediately.