Tuscan Sandwiches

• 1 medium-size eggplant, about 3/4 pound
• 4 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped flat-leaf parsley
• 1 cup cooked white cannellini beans, well-drained
• 1 large clove garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1 pound loaf round country bread
• 1 cup roasted red peppers
• 8 sun-dried tomatoes in oil, slivered
• 2 bunches arugula, well rinsed, dried, stems removed
• 6 ounces pecorino or cacciota cheese, in very thin slices

1. Preheat a grill or broiler.
2. Slice the eggplant one-half inch thick and grill or broil the slices until they are lightly browned.
3. Brush the browned slices with all but one tablespoon of the oil and season them to taste with salt and pepper.
4. Sprinkle with the parsley and set aside.
5. Puree the beans and mix them with the garlic and the remaining olive oil.
6. Salt and pepper to taste.
7. Cut the bread into 16 slices, to make 8 sandwiches.
8. Spread the slices with the bean puree, then arrange the eggplant slices on half of them.
9. Top the eggplant with the peppers, sun-dried tomatoes, arugula and cheese.
10. Cover with the remaining slices of bread and serve.

eggplant, extravirgin olive oil, salt, flatleaf parsley, beans, clove garlic, extravirgin olive oil, country bread, red peppers, tomatoes, bunches arugula, pecorino

Taken from cooking.nytimes.com/recipes/3550 (may not work)