Preheat oven to 375° Fahrenheit.

Slice half of the eggplant into ¼” rounds, leaving the skin on, and coat both sides of each slice with avocado oil

Place eggplant slices on a parchment-lined baking sheet and sprinkle lightly with salt. Bake the eggplant in the oven for 20 minutes, flipping the slices half-way through. If the eggplant isn't golden-brown and very soft by now, flip the slices again and bake for another 3 to 5 minutes.

While eggplant is roasting, slice the rolls in half and toast in a toasted until they reach your desired level of crisp.

Smear all slices of bread with pesto sauce, then place the a slice of cheese on each slice of bread so that all slices of bread contain both pesto sauce and cheese. Stack your desired amount of avocado and roasted eggplant to create your sandwich, and enjoy!

Note: If you want to heat up the whole sandwich until the cheese is melted, place the sandwiches on a baking sheet and stick them in the oven at 375 for 5 or so minutes, until the cheese is melted.