• 4 Japanese or baby eggplants
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly cracked black pepper
• Turano Rustic Italian bread
• Salted or unsalted butter, softened
• 1 bunch arugula

① Preheat oven to 425° F. Slice eggplants lengthwise into 1/4-inch thick strips and lay strips on an oiled or parchment baking sheet
② Mix balsamic vinegar and olive oil in a bowl. Brush vinegar-oil mixture across top of each slice of eggplant. Then sprinkle with salt and pepper over the top.
③Roast for about 10 minutes. Turn slices over, brush with oil mixture, season with salt and pepper, and roast for another 8 minutes or so. Cool.
④ Spread butter on Turano Rustic Italian bread
⑤ Place eggplant slices on the bread and top with arugula leaves. Close sandwiches and serve.