We went to Greece last summer. It was a fantastic trip and we ate a LOT of Greek food – which if you are are vegetarian means eating a lot of eggplant and Feta (I had posted about my adventures here). Anyway, fast forward a few months and I ended up hungry at lunch with some leftover slices of grilled eggplant, Feta, Sourdough Bread and Tomato-Basil sauce that I had made for Pizza last week, in the fridge.
Inspired by my Greek adventure where Eggplant, Tomato, Basil and Feta often go together, I decided to create an open sandwich. I started with slices of Sourdough bread (you can use any bread you like), topped it with some Tomato-Basil Sauce (recipe here). Grilled Eggplant slices went next, topped with a hint of sea salt. I topped it all with some more Tomato-Basil sauce and some Feta. A short stint on broil in the oven, and it was ready to eat.