Eggplant Sandwich With Black Olive Pesto Recipe

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Nutrition per serving    (USDA % daily values)
CAL
916
FAT
241%
CHOL
32%
SOD
46%

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Ingredients for 6 servings

1 medium Italian eggplant, cut lengthwise into 1/4-inch slices

1 loaf focaccia

4 tomatoes, thinly sliced

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

2 roasted red peppers, peeled and seeded

1/4 cup all-purpose flour

1 cup olive oil

Special equipment: food processor and pastry brush

1 1/2 cups grated Asiago

1 cup Black Olive Pesto, recipe follows

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