The eggplant, which is sliced, rubbed with oil and seasoned with salt and pepper takes all of 40 minutes to cook. During that time, it’s easy to whisk together the garlic, vinegar and mayonnaise for the garlic mayo, as well as to toss together the beet salad.
Regarding the eggplant slicing, the recipe calls for the vegetable to be sliced in 1/2″ rounds. They looked nice and thick after cutting, but when they came out of the oven, they had shrunken down to nothing. I recommend cutting the eggplant to 3/4″ or even a full inch.
Our grocery store was out of focaccia so I used a hearty white bread that I toasted first instead.
I kept trying to justify eating two of these because it was so hard to stop at just one. The sandwich was so, so good.