Roast basamic eggplant, carmelized onions, grill tomato & melted provlone /w lemon aioli on chiabatta bread

mise en plac
eight slices eggplant
two onion sliced
four large roma tomato halved
1/8 cup olive
1/4 cup saflower oil  
1/8 cup balsamic vinager
1 tbsp lemon zest
1/2 tbsp minced garlic
1 tbsp. lemon juice
1 tbsp chopped tyme
/2 cup mayonaise
eight slices soft provole (optional)


preparation
Saute onions golden and till they carmelize
Place eggplant slices in a bowl with balsamic and safflower oil, S&P, . Toss and roast, then set aside. Slic in half lengthwise all tomato's and toss in olive oil with tyme, then grill, set aside.
For the aioli combine mayonaise, lemon zest and juice.
Warm bread in oven to 145 fahrenheit. Slice bread lengthwise in half . Layer vegetables evenly acrooss each piece of bread. Cheese goes on last.  When placing the top of bread on sandwhich spread garlic lemon aioli. Serve warm.