Cutty's-Inspired Eggplant Spuckie | America's Test Kitchen

Ingredients

• 1½ pounds eggplant , sliced into ½-inch-thick rounds
• ½ cup extra-virgin olive oil , divided
• 1 teaspoon table salt , divided
• ¾ cup pitted kalamata olives
• ½ cup fresh parsley leaves
• 1/2 cup jarred roasted red peppers , coarsely chopped
• 1 teaspoon red wine vinegar
• 1 small garlic clove , minced
• ¼ teaspoon red pepper flakes
• 1 cup shredded carrots
• 4 ciabatta sandwich rolls , halved lengthwise
• 8 ounces fresh mozzarella cheese , sliced into ¼-inch-thick rounds