Bell Pepper, Eggplant, and Mozzarella Sandwich

Wash and thinly slice the eggplant using a mandoline.

Place the thin slices of eggplant onto a pan or skillet with little olive oil and a pinch of salt. This step should take several minutes since there are a lot of slices, but each slice cooks fast because they are so thin. So in 5-6 minutes it should be ready.

Slice the bell pepper and add it to the same pan or skillet until tender. If you'd like, add a pinch of salt.

While the bell pepper slices are cooking, take advantage of your time and start toasting the bread in the same pan or skillet if it is wide enough. Place them on one side and let them toast. If your pan or skillet is too small, it's okay. Once the bell pepper slices are ready remove them and toast the bread on both sides. There's no rush because the more toasted the bread is, the more delicious it will be.

Generously spread the pesto sauce onto each slice of toast to cover every part of it.

Begin to put each sandwich together. On each slice of toast place a handful of cut lettuce, several slices of eggplant that is folded and several slices of bell pepper on top of the eggplant. Next, place the mozzarella cheese on top of the bell peppers and finish it off with a little more lettuce before closing the sandwich with the other slice of toasted bread.