Cut the rolls in half and brush with olive oil. Heat a large skillet over medium heat. Place rolls cut down and toast for 3-4 minutes until slightly toasted and golden brown.
Spread the cream cheese evenly on the top and botton of each roll.
Add a round of eggplant on the bottom of each roll. Top with pesto. Repeat with each vegetable layering on the pesto then top with bun. A long toothpick can be helpful for keeping the sandwiches together.
Notes
Directions for each ingredient can be found using the following links: