Preheat oven to 400 degrees Fahrenheit.
Toss eggplant with oil and spices and bake for 20 minutes or until golden.
Crumble falafel balls and set aside.
Slice baguettes open and smear with chummus.
To assemble sandwich, layer Israeli salad, crumbled falafel, eggplant, and parsley.
Drizzle with techinah.
Seal sandwich and serve.
Directions
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