Recipe - Grilled Duck Breast With Date And Port Sauce

3 Japanese eggplants or 1
regular; cut or sliced up 1/3inch
; thick
Salt and pepper
One fourth cup Olive oil
1 small Loaf Italian bread
One fourth cup Pesto sauce
3 ounce Asiago cheese; cut or sliced up paper
thin
One half Red onion; cut or sliced up paper thin
2 Tomatoes; cut or sliced up 1/4inch
; thick
1 bn Arugula

Preheat a charcoal or stove top grill. Salt eggplant and brush with olive
oil. Grill until golden and tender. Drain eggplant on paper towels,
blotting to remove excess oil. Slice open loaf and drizzle with pesto. Fill
with eggplant, cheese, onion, tomato and arugula. Sprinkle with salt and
pepper and drizzle with more pesto.

Yield: 2 to 4