1-First, slice the 4 Japanese or baby eggplants lengthwise into 1/4-inch thick strips and place them on a baking sheet that’s been oiled or lined for easy cleanup.

2-Next, combine the 3 tablespoons of balsamic vinegar and 3 tablespoons of extra-virgin olive oil in a small bowl, then brush this mixture onto the eggplant slices. Season them with kosher salt and freshly cracked black pepper for a simple yet effective flavor boost.

3-Roast the slices in the preheated oven for 10 minutes, then flip them over, brush with the vinegar and oil mixture again, add more seasoning if desired, and roast for another 8 minutes until they’re golden and soft.

4-Once the eggplant cools a bit, cut the 2 baguettes in half lengthwise. Spread softened salted butter on each side to add a creamy touch that complements the roasted veggies.

5-Layer the roasted eggplant slices onto one half of each baguette, then top with leaves from the 1 bunch of arugula for a fresh, peppery crunch.

6-Finally, close the sandwiches, press them gently, and serve right away. The whole process takes about 25 minutes, making it ideal for busy days.