1. Serves 24
24 6-inch rolls (ciabatta, Italian or French bread) halved and lightly toasted

2. Arrange onion and eggplant in a single layer on spray-coated baking sheets. Spread garlic over onion.

3. Bake at 400° until tender, about 20 minutes. To assemble the sandwiches, spread the pesto on the sliced bread. Top with eggplant mixture, sweet red peppers, and cheese.