Eggplant Sandwich with Black Olive Pesto
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium Italian eggplant, cut lengthwise into 1/4-inch slices
- 1 cup olive oil
- 1 loaf focaccia
- 1 cup Black Olive Pesto, recipe follows
- 4 tomatoes, thinly sliced
- 2 roasted red peppers, peeled and seeded
- 1 1/2 cups grated Asiago
- 1 cup black olives, pitted
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
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