Nutrition per serving may change if servings are adjusted.
1 teaspoon garlic powder
½ teaspoon ground black pepper
⅛ teaspoon salt
½ cup chopped, seeded tomatoes
2 tablespoons olive oil, divided
1 tablespoon snipped fresh oregano
2 teaspoons snipped fresh thyme
2 teaspoons cider vinegar
6½-inch slices eggplant
6¾-ounce slices smoked Gouda cheese
6½-inch slices whole-grain baguette, toasted
In a small bowl, combine garlic powder, pepper and salt. In another small bowl, combine half of the garlic powder mixture, tomatoes, 1 tablespoon oil, oregano, thyme and vinegar. Set aside.
Brush eggplant slices with the remaining 1 tablespoon oil and sprinkle with the remaining garlic powder mixture.
For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until tender and golden brown, turning once halfway through grilling and topping with the cheese slices for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant slices on grill rack over heat. Cover and grill as above, topping with cheese as directed.)
Place eggplant slices on top of toasted bread slices. Top with tomato mixture.