Ingredients
4 large slices eggplant, each 1/2 inch thicksalt, to taste
Extra virgin olive oil
1 baguette
1/4 cup basil pesto, homemade or commercial
4 slices tomato, each 1/2 inch thick
4 slices provolone cheese (approximately 3 ounces total)
2 small handfuls arugula
Description
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