INGREDIENTS:48 slices Idaho-E.Oregon yellow onions (6 lbs.) 48 slices eggplant, peeled and sliced (6 lbs.) 1/3 cup minced garlic 1 ½ cups prepared pesto 48 slices roasted sweet red peppers, halves (6 lbs.) 48 slices roma tomatoes, sliced (6 lbs.) 48 slices provolone or mozzarella cheese, thinly sliced (3 lbs.) 48 large fresh basil leaves 24 6-inch Italian or French bread loaves, sliced in half crosswise and toastedDIRECTIONS:Arrange onion and eggplant slices in a single layer on non-stick or ...

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