Giant nightshade sandwich

Ingredients:

1 round loaf of bread

1 whole eggplant

1/2 onion

Olive oil to brush of eggplant and onions

Salt and pepper to taste

1 small container grape tomatoes

2 tablespoons fresh basil

2 tablespoons butter

1 clove garlic

3 sandwich slices Munster cheese

3 slices extra thin cheddar cheese slices

Directions:

Preheat oven to 350 degreese. Slice eggplant lengthwise about 1/4 inch size. Slice onion. Arrange on pan and coat in olive oil, salt and pepper. Roast for 20 minutes. Flip and roast another 10 minutes.

While vegetables are roasting, brown tomatoes on the stove on medium high heat. Add butter and squish tomatoes with wooden spoon. Reduce heat to low and continue simmering. Add basil, garlic, and salt and pepper.

Meanwhile, cut a lid out of the bread and carve out space for the fillings. Once vegetables are cooked, spread tomato sauce on bottom of sandwich and on lid. Layer cheese, eggplant, onions, and cheese. Put lid back on bread and squash down, pressing hard with both hands.