For pesto, place the cilantro, parsley, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add water and pine nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently.
Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Halve and seed peppers; set aside.
Lightly coat eggplant on both sides with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat for 3-5 minutes on each side or until tender.
Top each eggplant slice with a pepper half; sprinkle with mozzarella cheese. Grill, covered, for 2-3 minutes or until cheese is melted. Spread each roll with 1 tablespoon reserved pesto; top each with an eggplant stack. Replace roll tops. Yield: 4 servings.