Eggplant Sandwich With Black Olive Pesto Recipe

• 1 c. Black Olive Pesto, recipe follows (250 mL)
• 1/4 c. flour (60 mL)
• 1/4 tsp kosher salt (2 mL)
• 1/4 tsp freshly grnd black pepper (2 mL)
• 1 x Italian eggplant, cut into 1/4-inch (6 mm) slices lengthwise
• 1 c. extra virgin olive oil (250 mL)
• 1 loaf focaccia
• 4 x tomatoes, thinly sliced
• 2 x roasted red peppers, peeled and seeded
• 1 1/2 c. grated Asiago cheese (375 mL)

Directions