Ingredients

serves 4

　　3/4 cup EVOO (extra-virgin olive oil)

　　2 large garlic cloves, crushed

　　2 small sprigs of fresh rosemary

　　1/2 teaspoon crushed red pepper flakes

　　2 small or medium eggplants, about 1 1/2 pounds

　　2 large tomatoes

　　Salt and pepper

　　1 cup packed fresh basil leaves

　　1/2 cup packed fresh flat-leaf parsley leaves

　　1/4 cup shelled pistachios, toasted

　　A couple handfuls of grated Parmigiano-Reggiano cheese

　　2 cups arugula leaves

　　4 sesame sub rolls, split lengthwise

　　12 thin slices smoked fresh mozzarella or fresh mozzarella

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

In a small pot, heat about 1/2 cup of the EVOO with the crushed garlic, rosemary sprigs, and red pepper flakes. Let the oil infuse over low heat for a couple minutes.

　　

Step 3

Meanwhile, arrange cooling racks over 2 rimmed baking sheets. Trim the tops and bottoms of the eggplants and thinly slice the eggplants and tomatoes. Brush the eggplant with seasoned oil using a pastry brush and arrange the slices on a rack over one baking sheet. Arrange the sliced tomatoes on the other rack and sheet and season both with salt and pepper. Roast for 15 minutes, or until the eggplant is tender and slightly shriveled up.

　　

Step 4

While the eggplant and tomatoes roast, combine the basil, parsley, nuts, Parmigiano, and salt and pepper in a food processor and pulse to finely chop. Then stream in about 1/4 cup of EVOO to form a thick pesto.

　　

Step 5

Arrange about 1/2 cup of arugula leaves on each sub roll bottom. Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes. Spread pesto on the roll tops and set in place. Halve the sammies and serve.

　　Rachael Ray's Look + Cook