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