You'll need:
1 baguette
a dollop of mayonnaise (I like Hellman's)
1 clove of garlic, minced
6 slices of eggplant
olive oil
1 roma tomato, thinly sliced
a dollop of dijon mustard
a bit of pesto
4 or 5 leaves of basil
mesculun mix
paper towels
sandwich tooth picks

The night before:

1. Mix together the dollop of mayonnaise and the minced garlic. Cover, and refrigerate overnight in order for flavours to mix thoroughly.

1. Fry the thinly sliced eggplant in olive oil on each side until brown. Make certain that the bottom of the frying pan is completely covered in olive oil, and that it's completely hot before placing the eggplants in.
2. Allow eggplants to cool, and blot with paper towel if they are too greasy.
3. Slice your baguette once horizontally in the centre of the baguette, and once vertically in the centre of the baguette. You should have two halves with two halves.
4. Spread the garlic mayonnaise, pesto, and dijon on to the top halves of the baguette.
5. On the bottom half of the baguette, start assembling your sandwich. Layer the mesculun mix and basil first, and make sure they are dry.
6. Layer the tomato on top.
7. Place sliced eggplants on.
8. Cover with the top half of the baguette.
9. Toast in oven for about 10 mins at 450F.
10. Pierce centre of sandwiches with sandwich tooth picks in order to keep them together.
11. Slice sandwich into desired number of pieces. If serving as appetizers, slice baguette into 8 different mini-sandwiches and pierce each with sandwich toothpicks.
12. Make everyone jealous with your awesome sandwich.