1Preheat oven to 375^. Cut the eggplant unpeeled, into slices one inch thick. You will have about 8 slices.
Brush both sides of the slices with 2 Tablespoons of the garlic olive oil and place them on an oiled jellyroll pan. Bake for 20 minutes. Remove from oven and divide cheese over the slices. Bake 3 to 5 minutes longer, until the cheese melts and begins to brown. Remove from oven.
Split the sandwich rolls, horizontally. Brush the insides with the remaining garlic olive oil. Place 2 slices of the cheese-covered eggplant on each roll bottom. Place roasted red pepper strips on top. Divide tomatoes on sandwiches and scatter the chopped olives over the tomatoes. Place 4 basil leaves on each sandwich, top with romaine and cover with sandwich roll tops.
Change up to Mexican flavor- by using pepper jack cheese, Mexican peppers and a sprinkling of cilantro.