Baguette with Roasted Eggplant, Tomatoes, & Pesto
Fields of Green

¾ lb. Japanese Eggplant, sliced ½ in. thick ½ cup pesto
1 ½ tbsp. Extra virgin olive oil   ½ lb. Tomatoes, sliced
1 garlic clove     ¼ lb. Provolone, thinly
salt & pepper                     sliced
1 tbsp. Balsamic vinegar    lettuce leaves
1 french baguette

Preheat oven to 350 degrees. Toss eggplant slices with olive oil, garlic, salt, and pepper. Arrange on baking sheet and bake 15-20 minutes, until soft in center. Brush warm eggplant with vinegar. Cut baguette in half lengthwise and hollow out the center. Brush both sides generously with pesto, then lay eggplant slices on bottom half in overlapping slices. Follow with a layer of sliced tomatoes; sprinkle lightly with salt and pepper. Place cheese on top and follow with lettuce and remaining half of baguette. Slice diagonally into 4 sandwiches. Four servings.