• 4 slices Pane Turano
• 1 large eggplant (or 2 small), sliced into ½-inch rounds
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 jar (25 oz) garlic marinara sauce
• 8-10 Muenster cheese slices
• ¼ cup fresh basil leaves
• 4 tbsp pesto
• 2 tbsp butter
• Parmesan cheese block, grated

① Preheat oven to 375°F (190°C).
② Slice eggplant into ½-inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
③ Arrange eggplant slices in a baking dish. Drizzle with olive oil. Bake for 15 minutes, then remove from the oven.
④ Pour the marinara sauce on top of the eggplant slices (filling the pan) and then add the slices of Muenster cheese (they should cover the entire pan).
⑤ Place the assembled dish in the oven and bake for 25–30 minutes, remove from the oven once the cheese is melted and bubbly.
⑥ While the dish is cooking, toast the Pane Turano slices until golden brown.
⑦ To build the sandwich, spread pesto on the inside of one of the Pane Turano slices, then layer pieces of cheesy roasted eggplant on the other slice, grate parmesan cheese, and garnish with basil leaves if desired. Enjoy!