YIELD: 24 servings
|6 lbs.||jumbo yellow onions, peeled, sliced ¼" thick (48 slices)|
|48||(2 oz. each) eggplant slices|
|Non-stick cooking spray|
|⅓ cup||minced fresh garlic|
|24||(6" each) ciabatta, Italian or French rolls, sliced horizontally, toasted|
|fresh whole basil leaves, as needed|
|48||(1 oz. each) slices provolone, Gorgonzola, feta or mozzarella cheese|
|48||slices roasted sweet red pepper or roma tomato|
|1½ cups||prepared pesto|
Arrange onion and eggplant slices in single layer on spray-coated baking sheets. Spread garlic over onion. Bake at 400°F until tender, about 20 minutes. Reserve warm.
To assemble per order: On 1 slice of toasted bread, layer basil leaves, 2 slices cheese, 2 slices red pepper or tomato and onion/eggplant mixture. Top with pesto and another slice of bread. Serve warm.
Recipe and photo by the Idaho-Eastern Oregon Onion Committee