For the Pesto:
·2/3 cup packed fresh cilantro
·1/4 cup packed fresh parsley
·2 tablespoons grated Parmesan
·2 garlic cloves, peeled
·2 tablespoons water
·1 tablespoon pine nuts
·1 tablespoon olive oil
For the Sandwiches:
·2 large sweet red peppers
·4 slices eggplant (1/2 inch thick)
·Cooking spray
·1/2 teaspoon salt
·1/4 teaspoon pepper
·1/2 cup shredded part-skim mozzarella cheese
·4 kaiser rolls, split
For the pesto, place cilantro, parsley, Parmesan 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 10-15 minutes, or until skins are blistered, turning occasionally. Immediately place peppers in a large bowl; let stand, covered, for about 20 minutes. Peel off and discard charred skin. Cut peppers in half, then remove stems and seeds. Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat for 3-5 minutes on each side, or until tender. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, 2-3 minutes, or until cheese is melted; remove from grill. Spread bottom rolls with pesto. Top with eggplant stacks and roll tops. Serve and enjoy!
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