Grilled Eggplant-and-Green-Tomato Sandwich with Dijon-Rosemary Spread

Ingredients

• 2 cups arugula trimmed
• 2 tablespoons dijon mustard 
• 1.3 pounds eggplant 
• 5 tablespoons milk fat-free
• 2  garlic cloves minced
• 1 ounce goat cheese crumbled
• 2  tomatoes green cut into 4 slices
• 1 teaspoon juice of lemon fresh
• 0.5 cup mayonnaise low-fat
• 0.3 teaspoon salt 
• 1 ounce sourdough bread 
• 2 teaspoons or dried fresh chopped

Equipment

• bowl
• paper towels
• grill

Directions

1. Prepare grill.
2. Sprinkle both sides of each eggplant slice with salt.
3. Place eggplant slices on paper towels; let stand 20 minutes. Blot dry with paper towels.
4. Combine mayonnaise and next 5 ingredients (mayonnaise through garlic) in a medium bowl.
5. Remove 1/4 cup mayonnaise mixture; set aside.
6. Add arugula to mayonnaise mixture in bowl; toss gently.
7. Coat both sides of the eggplant slices with cooking spray.
8. Place on grill rack, and grill 5 minutes on each side or until lightly browned.
9. Transfer eggplant to a plate. Coat both sides of tomato slices with cooking spray.
10. Place tomato slices and bread slices on grill rack; grill 2 minutes on each side or until tomato is tender and bread is lightly browned.
11. Place 1 bread slice on each of 4 plates. Top each slice with 1/3 cup arugula mixture, 2 eggplant slices, 2 tomato slices, and 1 tablespoon goat cheese.
12. Drizzle 1 tablespoon reserved mayonnaise mixture over each serving. Top with remaining bread slices.