Grilled Eggplant and Mozzarella Sandwiches

Ingredients

• 4 large bunches arugula 
• 1.5 tablespoons balsamic vinegar 
• 8.5 inch eggplant 
• 3 tablespoons basil fresh chopped
• 1  garlic clove 
• 2 tablespoons olive oil 
• 4 ounces part-skim mozzarella cheese 
• 2 tablespoons pinenuts toasted
• 2 large tomatoes coarsely chopped

Equipment

• bowl
• whisk
• grill

Directions

1. Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
2. Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
3. Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper.
4. Add arugula, tomatoes and basil; toss. Divide among 4 plates.
5. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.
6. Per serving: calories, 202; total fat, 14 g; saturated fat, 4 g; cholesterol, 16 mg
7. Bon Appétit