Eggplant and Goat Cheese Open-Faced Sandwiches

Make these.

Bread:
I used a boule-shaped Italianish bread from Smith's, sliced to 1/2 in. slices, brushed with olive oil, and toasted at 375 degree for seven minutes (flip once).

Eggplant:
Also sliced to 1/2 in., dunk in egg and then bread crumbs, pan-fry in a drizzle of olive oil for about 3 minutes on each side.

Tomato Mixture:
I dumped a can of petite diced tomatoes into a pan over medium, added in a few whole garlic cloves, a heavy pinch of kosher salt, and a swirl of sherry vinegar and reduced it about 20 minutes. Remove the garlic cloves.

Assembly:
I made these open-faced, piled on the eggplant, then a smear of tomato stuff, a dab of goat cheese, and a fresh basil leaf.

Eat fresh (they don't keep for more than about an hour!) and enjoy.