1 Japanese eggplant, sliced ½ inch thick on a diagonal
1 ½ T. olive oil
1-2 garlic cloves, chopped
Salt and pepper
1 T. balsamic vinegar
Toasted bread
¼ c. pesto
½ lb. tomatoes, sliced
¼ lb. of cheese (parmesan, blue cheese, cheddar or provolone are great)
Preheat oven to 350 F. Toss the eggplant slices with olive oil, garlic, ¼ t. salt and a few pinches of pepper. Lay the eggplant on a baking sheet and bake for 15-20 minutes, until soft in center. Remove and sprinkle with balsamic vinegar. Spread pesto on toasted bread (you could also use fresh or dried basil leaves). Lay on eggplant followed by a layer of tomatoes and top with your choice of cheese. Put back in the oven for a few minutes to melt the cheese and heat the sandwich through.
