Eggplant Sandwich with Black Olive Pesto

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1/4 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 medium Italian eggplant, cut lengthwise into 1/4-inch slices

1 cup olive oil

1 loaf focaccia

1 cup Black Olive Pesto, recipe follows

4 tomatoes, thinly sliced

2 roasted red peppers, peeled and seeded

1 1/2 cups grated Asiago

Black Olive Pesto:

1 cup black olives, pitted

1/2 cup grated Parmesan

2 tablespoons olive oil

1 teaspoon minced garlic