Recipe of the day

NYTimes has a recipe for grilled eggplant sandwiches.
After grilling the eggplant:

Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of the bread slices, both bottom and top, with olive oil. Grill five minutes, or until nicely toasted and the cheese has melted. Remove from the grill and cut into halves or thirds, depending on the size of the panini. Serve hot.

not something we'd eat here: We use only the slim Japanese eggplant, and rarely eat sliced bread.