• 2 medium eggplants, peeled
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 3 tsp "be sweet" Garlic and Basil spoon sweet (slightly drained)
• 3 tbsp mayonnaise
• 8 slices sourdough bread
• 90g goat cheese
• 90g mozzarella cheese
• 1 large tomato
Step 1: Preheat the oven to 210°C and line a large baking sheet. Cut the eggplant into 1cm thick slices and arrange in a single layer on the prepared baking sheets. Brush the tops lightly with olive oil and season with salt and pepper. Roast the eggplant until tender and lightly caramelized, 15 to 18 minutes. Remove from the oven and set aside.
Step 2: Drain "be sweet" Garlic and Basil spoon sweet from syrup.
Step 3: Spread the goat cheese on 4 slices of bread. Divide the shredded mozzarella between the 4 remaining slices and top each with a portion of "be sweet" Garlic and Basil spoon sweet,tomato, eggplant and finally sandwich with the other 4 slices of bread.
Step 4: Spread a thin coating of the mayonnaise on the top of each sandwich.
Step 5 (Optional): Place, coated side down, on a preheated pan and spread the remaining mayonnaise on the top slice. Cook until the bottom slice of bread is nicely toasted, then flip and cook until the second side is toasted and the mozzarella is melted.