Roasted Eggplant And Tomato Subs

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3/4 cup extra-virgin olive oil

2 large garlic cloves, crushed

2 small sprigs fresh rosemary

1/2 teaspoon crushed red pepper flakes

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

2 large tomatoes

Salt and freshly ground black 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 grated Parmigiano-Reggiano

2 cups arugula leaves

4 sesame sub rolls, split lengthwise

12 thin slices smoked fresh mozzarella or fresh mozzarella

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