Baguette Sandwich With Roasted Eggplant, Tomatoes And Pesto - cooking recipe

Ingredients

1 medium eggplant, sliced 1/2 inch thick diagonally
1/2 teaspoon extra virgin olive oil
1 garlic clove, finely chopped
salt and pepper
1 tablespoon balsamic vinegar
1 French baguette
1/2 lb tomatoes, sliced
1/4 lb provolone cheese, sliced
1/3 cup pesto sauce, of choice
3 lettuce leaves

Preparation

Preheat oven to 350 degrees.
Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
Lay eggplant on baking sheet and bake for 20 minutes.
Remove from oven and brush with the balsamic vinegar.
Cut baguette in half lengthwise and hollow out the center.
Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
Place the cheese on top and follow with the lettuce.
Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.