Veggie Box eggplant
Extra virgin olive oil
Kosher salt
Black pepper
A few Veggie Box cherry tomatoes
fresh mozzarella cheese
basil pesto
olive spread or tapenade (optional)
Bread
Basil leaves, for the garnish (optional)

Cut the eggplant into 1/3-inch thick rounds. Lay out slices and liberally sprinkle each side with the salt and let the eggplant sit for 15 minutes. Preheat oven to 400 F degrees. Rinse the eggplant under cool water and thoroughly pat dry with a towel. Arrange the eggplant in a single layer on a baking sheet. Brush both sides lightly with olive oil and a light sprinkle of black pepper. Roast the eggplant in the oven for 10 minutes. Flip and roast for an additional 10 minutes. Toast the bread in the oven for a few minutes. Thinly slice the tomatoes. Tear the mozzarella into pieces. Spread pesto on the cut side of one piece of bread, and olive spread on the cut side of the other bread. Place grilled eggplant on the bread, and top with mozzarella, sliced tomatoes, and basil, if using. Top with the other bread slice. If desired, wrap in aluminum foil to help contain the mess when eating!