1/2 small eggplant (229g)
1/2 tbsp (8mL)
1 tbsp (16g)
1 clove (3g)
1 roll (3-1/2" dia) (57g)
3 slice(s), thin/small (45g)
1 slice (1 oz each) (28g)
Preheat your oven's broiler.
Brush eggplant slices with olive oil, and place them on a baking sheet. Place the pan about 6 inches from the heat source. Cook for 10 minutes, or until tender and toasted.
Split the roll lengthwise, and toast.
In a cup or small bowl, stir together the pesto and garlic. Spread this mixture on the toasted bread.
Fill the roll with eggplant slices, tomato, and cheese.