1. Cut 2 long, narrow eggplants into 4 to 5 thick slices each. Brush with olive oil and sprinkle with 1/4 tsp salt. Grill, covered, over medium heat, turning once, until tender, 12 to 14 minutes. Top each with a slice of fresh mozzarella (or a sprinkle of grated) and grill until melted, 2 more minutes. Cut to fit buns. Spread slider buns with jarred pesto; top with eggplant and jarred, sliced roasted red peppers. Makes 18.
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