Place eggplant slices in a shallow dish.
Coat eggplant with 1 tablespoon of olive oil and toss to coat.
Sprinkle half the herbs over the eggplant,
Let stand for 20 minutes.
Drizzle remaining tablespoon of olive oil over feta cheese.
Top feta with remaining herbs.
Let stand in the refrigerator for 20-30 minutes.
Heat a grill pan brushed with olive oil over medium heat.
Add slices of eggplant to grill pan.
Cook eggplant 3-5 minutes on each side or until cooked through.
Cut each slice of bread in half.
To build your sandwich: top one half of bread with 1 lettuce leaf, 1 slice of tomato, 2 slices of eggplant, and 1 ounce of feta.
Spread 1 tablespoon of hummus of the other bread half and place on top of sandwich.