Eggplant Sandwich with Goat Cheese and Sun-Dried Tomato Pesto

Ingredients

• 1 large eggplant (ends trimmed, thinly sliced lengthwise into ¼ inch slices)
• Kosher salt
• Avocado oil
• Goat cheese (to taste, at room temperature)
• 4 slices sourdough (toasted)
• 1 ½ whole roasted red peppers (depending on size, cut into quarters lengthwise)
• Balsamic glaze (to taste)
• 2 handfuls baby arugula
• Sun-dried tomato pesto (to taste, recipe below)
• 1 oz. raw walnuts
• 2 garlic cloves
• ¼ cup freshly grated or shredded Parmesan cheese
• 12 sundried tomato halves
• ¼ cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon water
• Freshly ground black pepper