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1
Sauce Combine the tomatoes, onion and olive oil in a medium heavy saucepan and bring to a boil over moderate heat.
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2
Reduce the heat to moderately low and simmer, stirring occasionally, until the sauce has thickened but is still bright and fresh-tasting, about 30 minutes.
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3
Season to taste with salt and pepper.
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4
Remove from the heat.
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5
Sandwiches Preheat the oven to 400.
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6
Brush both sides of the eggplant slices with 3 tablespoons of the olive oil.
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7
Season with salt and pepper.
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8
Arrange the eggplant slices on 2 baking sheets and cover evenly with mozzarella.
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9
Bake, switching the position of the baking sheets halfway through, until the eggplant is tender, about 15 minutes.
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10
Sandwiches While the eggplant roasts, heat 4 tablespoons of the olive oil and the garlic in a small saucepan over low heat until very fragrant (do not let the garlic brown), about 3 minutes.
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11
Sandwiches Preheat the broiler.
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12
Brush the bread with the garlic oil and arrange on a baking sheet.
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13
Divide the eggplant slices evenly over the two halves of bread, then spoon about 2/3 cup tomato sauce over the eggplant (you will not use all of the sauce).
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14
Dot the sauce with the torn mozzarella and sprinkle the parmesan over the sandwiches.
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15
Season with pepper and drizzle the remaining 1 tablespoon olive oil over the sandwiches.
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16
Sandwiches Broil the sandwiches until the cheese is bubbling and golden, 3 to 5 minutes.
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17
Cut each the sandwiches into 4 equal pieces and serve immediately.
