Eggplant Tomato and Feta Sandwices

2 cloves of Garlic minced
1 small Eggplant
2 Tbsp. Olive Oil
3 small Tomatoes sliced
1 cup fresh Basil
3 oz. crumbled Feta Cheese
1 1/2 Tbsp. white Balsamic Vinegar
1/2 tsp. freshly ground Pepper
2 Flour Tortillas
Assorted Greens (optional)

1. Cut eggplant lengthwise into 6 (1/2-inch-thick) slices;
sprinkle cut slices with salt. Place in a single layer on
paper towels; let stand 1 hour.
3. Rinse eggplant with water, and pat dry. Brush eggplant and
tomato with garlic mixture. Place eggplant in a single layer
on baking sheets.
4. Broil eggplant 5 inches from heat (with electric oven door
partially open) 3 minutes on each side; cool. 5. Place basil
leaves on tortillas. Top evenly with cheese, eggplant, and
tomato.
Drizzle with vinegar, and sprinkle with pepper.
Roll up, and cut diagonally in half.
Serve with salad greens, if desired.