In a small bowl, whisk the ¼ cup of maple syrup, 1 tablespoon of smoked paprika, ½ teaspoon of salt, and pepper to taste until well combined and pour into a shallow baking dish.
Slice the baguette into single sandwich size pieces and toast them or grill them.
Slice the ends off of the eggplant then peel and slice into thirds lengthwise, then slice widthwise to the size that fits the bread you’re putting it on. Marinate both sides in the maple sauce for approximately 7 to 8 minutes per side. Reserve the sauce.
Heat the grill, a grill pan, or a skillet on medium-high and brush with the olive oil to avoid sticking. When the grill/pan is hot, add the eggplant and cook for approximately 8 minutes per side, or until softened with dark grill marks. Brush the extra sauce over the top of each side as you’re cooking it.
Spread a thick layer (or thin, it’s your call) of ranch dressing on the top of the bottom piece of bread. Add a slice of eggplant, tomato, lettuce, and the top piece of bread.