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1
Preheat the oven to 425 degrees F.
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2
In a small pot, heat about 1/2 cup of the extra-virgin olive oil with the crushed garlic, rosemary sprigs, and red pepper flakes.
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3
Let the oil infuse over low heat for a couple minutes.
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4
Meanwhile, arrange cooling racks over 2 rimmed baking sheets.
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5
Trim the tops and bottoms of the eggplants and thinly slice the eggplants and the tomatoes.
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6
Brush the eggplant with seasoned oil, using a pastry brush, and arrange the slices on 1 of the racks.
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7
Arrange the sliced tomatoes on the other rack and season both the eggplant and tomatoes with salt and pepper, to taste.
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8
Roast until the eggplant is tender and slightly shriveled up, about 15 minutes.
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9
While the eggplant and tomatoes roast, add the basil, parsley, nuts, Parmigiano, and salt and pepper, to taste, in a food processor and pulse until finely chopped.
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10
With the processor running, stream in about 1/4 cup of extra-virgin olive oil to form a thick pesto.
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11
Arrange about 1/2 cup of arugula leaves on each sub roll bottom.
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12
Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes.
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13
Spread some pesto on the roll tops and set in place.
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14
Cut the subs in half and serve.
