Step 1

Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

Step 2

Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

Step 3

Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

Step 4

Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

Step 5

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.