Preheat the oven to 350F.

Thinly slice the eggplant into 8 equal slices and sprinkle sea salt onto each side. Wait 5 minutes, and using a paper towel, wipe the excess moisture from the slices. This process also removed the bitterness from the eggplant. Slice the remaining vegetables and roast everything on 2 sheet pants with olive oil, sea salt and black pepper. Ensure the eggplant has enough oil on each side (if the oil soaks into the eggplant, vs coating the top, add more oil).

Flip after 15 minutes and once the cauliflower is charred and the eggplant is browned on each side (still malleable, but cooked enough to hold together).

Blend the pesto ingredients together. For a greener pesto, blanch the basil before blending in boiling water for 15 seconds correctly followed by an ice water bath to stop the cooking process.

Line a piece of parchment paper and lay down four of the eggplant slides horizontally. The slides should be slightly overlapping.

Add the veggies, sliced turkey, avocado & arugula.

Use the parchment paper to tightly roll the sandwich, folding in the ends of the parchment paper halfway through rolling.

Repeat the same process with the second sandwich, or save the additional components for a future meal-prepped lunch. Cut the sandwich in half and enjoy!