From: Chef Annie Somerville, Greens Restaurant, San Francisco. Yield: 6 sandwiches.
as needed, reduced balsamic vinegar
1 lb. globe eggplant, ends trimmed, cut into ½" thick rounds
as needed, garlic oil
to taste, salt and pepper
1 store-bought focaccia, about 1 lb.
½ cup sliced oil-packed sun-dried tomato halves
1 large handful of arugula
6 oz. fresh Asiago cheese, thinly sliced
Preheat oven to 375°F. Lay the eggplant on a baking sheet, brush both sides generously with garlic oil and sprinkle with salt and pepper. Roast about 10 minutes; turn slices over and roast until completely tender, about 6 minutes. Brush the warm eggplant generously with reduced vinegar and sprinkle with salt and pepper. Set aside to cool. Cut the focaccia in half horizontally; arrange eggplant on the bottom half, all the way out to the edges. Sprinkle the sun-dried tomatoes over, followed by the arugula and the cheese. Place the other half of the focaccia on top and slice into 6 sandwiches.