Directions

1. Preheat oven broiler (500°F). Slice eggplant lengthwise, so as to get ¼-inch thick “sheets.” Slice sheets into about 2-3-inch wide strips. Brush both sides of eggplant strips with a little olive oil and place on a baking sheet. On a separate baking sheet, toss tomato slices and red pepper slices with a little olive oil and then arrange so they’re not touching on the sheet. Put both baking sheets in the oven and roast vegetables under broiler for about 10 minutes; veggies should be tender but be careful you don’t burn the eggplant.
2. Meanwhile, combine cashews, basil, 1/4 cup olive oil, and garlic in a blender or food processor. Blend until you get a chunky texture, then add a bit of water at a time until you have a smooth puree (should be spreadable but not runny). Add salt to taste; blend pesto spread again.
3. Remove veggies from oven; set aside. Slice baguette down the middle lengthwise and then cut halves in half. Arrange on a baking sheet to assemble sandwiches. On the bottom half of each sandwich, spread a thin layer of the pesto spread, followed by a sprinkling of mozzarella. Add the following layers: eggplant strips, cheese, 2 tomato slices and peppers, cheese, spinach, cheese. Brush the top half of each baguette slice with a little olive oil and set next to the bottom half on the baking sheet.
4. Put sandwiches in oven under the broiler for about 10 minutes, or until bread is crispy and cheese is melty. Remove from oven; spread a thick layer of pesto sauce on the top half of each baguette and place on top of bottom half. Cut in half to serve. Enjoy!