Step 1

Slice your eggplant and arrange the slices in one layer on a plate. Sprinkle generously with salt and let it sit while you prep everything else. In a few minutes, it'll become watery, dab off the water with a clean towel before you grill the eggplant.

Step 2

Make your pesto by pulsing together the walnuts and garlic. Then add arugula, basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse one last time. I made my pesto chunky, add more olive oil if you prefer a smoother pesto. Taste and adjust seasonings.

Step 3

Preheat a grill or grill pan. Once it's hot, drizzle your eggplant with olive oil and place on a hot grill. Let each side cook for 2-3 minutes or until nice grill marks form.

Step 4

Assemble sandwiches with pesto, arugula, mozzarella and/or avocado, grilled eggplant, roasted peppers, and a sprig of basil.