Ingredients
2/3 cup packed fresh cilantro sprigs1/4 cup packed fresh parsley sprigs2 tablespoons grated Parmesan cheese2 garlic cloves, peeled2 tablespoons water1 tablespoon pine nuts1 tablespoon olive oilSANDWICHES:2 large sweet red peppers4 slices eggplant (1/2 inch thick)Cooking spray1/2 teaspoon salt1/4 teaspoon pepper1/2 cup shredded part-skim mozzarella cheese4 kaiser rolls, split
Preparation
For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil.
Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds.
Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill.
Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.
