Heat skillet or pan and add ½ tsp of oil and spread it evenly with a tissue.

When it is hot, place the eggplant slices and sprinkle ¼ tsp of salt on top.

Let it cook for two to three minutes and flip them.

Spread the remaining ½ tsp of oil and let it cook for three more minutes or until they are soft and tender and seared like below.

Carefully remove them and add ½ tsp of oil and spread it evenly with a tissue.

Now place the zucchini slices and sprinkle ¼ tsp of salt on top.

Let it cook for two minutes and flip them.

Spread the remaining ½ tsp of oil and let it cook for two more minutes or until they are soft and tender and seared like below.

Allow them to cool.

Now take the bread slices and apply a tsp of pesto.

Then arrange one eggplant and zucchini slice either side by side or on top of one another.

Then place the mozzarella slice and cover it with the bread slice.

Wrap it tightly with plastic wrap or brown wax paper. Store in refrigerator.