1 organic eggplant
14-20 whole garlic cloves (you need 4-8 for one garlic-y sandwich. 16 cloves of all sizes made 3 sandwiches for me, but I'm a garlic freak!)
crusty whole grain sandwich rolls (chunky slices of an olive loaf might be good too. See "accidentally vegan" list from PETA)
optional garnish: roma tomato slices
Preheat oven to 400 degrees. Place eggplant slices on nonstick baking sheet. Sprinkle lightly with sea salt. Place whole garlic cloves on same sheet with eggplant. Cook for about 30 minutes. Remove baking sheet and let eggplant and garlic cool. In a cup, mix olive oil (there is not set amount, basically, you're going to squeeze the garlic paste out of the cloves and mix it with oil and spread on the bread, so it depends on how thick you want to spread it. I used about a quarter cup and 16 cloves blended for 3 sandwiched).
Place halved crusty rolls in over to warm.
Squeeze garlic paste out of cloves and combine with oil and spread on bread. Stack eggplant slices and sundried tomatos and fresh basil on top. Add sea salt or pepper as you like.