Eggplant Parm Sandwich

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Have two racks set up in the oven.
3. 3
   Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet.
4. 4
   Drizzle with 1 teaspoon olive oil.
5. 5
   Roast until the tomatoes burst and start to caramelize, about 30 minutes.
6. 6
   Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
7. 7
   Spray a baking sheet with cooking spray.
8. 8
   Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds.
9. 9
   Dip only one side of each round into the egg white and then into the crushed melba toast.
10. 10
    Lay out on the sheet tray, crumb-side up.
11. 11
    Sprinkle with 1/4 teaspoon salt.
12. 12
    Spray with more cooking spray.
13. 13
    Bake until just tender, about 25 minutes.
14. 14
    Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
15. 15
    Preheat the broiler.
16. 16
    Place the toasted ciabatta halves on a baking sheet cut-side up.
17. 17
    Cut the remaining garlic clove in half and rub on the bread.
18. 18
    Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan.
19. 19
    Broil until the cheese melts and starts to bubble, about 3 minutes.
20. 20
    Top each open-faced sandwich with the fresh tomato and basil salad.