These sandwiches are adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop, New York, Houghton Mifflin Company, 1997.
1 eggplant, peeled and sliced thinly, lengthwise
2 red peppers, cored and quartered
1/4 cup extra-virgin olive oil
Brush the sliced eggplant and peppers with olive oil. Season with salt and pepper. Grill or broil the pieces until tender.
Use either sliced bread or rolls. Spread the pesto on the bread and assemble the sandwich by adding the eggplant, peppers and sliced fresh mozzarella.
Brush the sandwiches with oil or spray with cooking spray and return to the grill. Grill until lightly toasted and the cheese is melted. Alternately, grill in a large frying pan.