Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

Ingredients

• 2 cups arugula trimmed
• 0.3 teaspoon pepper black freshly ground
• 1 pound japanese eggplants 
• 0.3 cup yogurt plain fat-free
• 2 tablespoons parsley fresh minced
• 1  garlic clove minced
• 1 tablespoon mayonnaise light
• 0.8 ounce roquefort blue crumbled
• 0.3 teaspoon salt 
• 1 ounce sourdough bread 
• 2 inch tomatoes ( 2 tomatoes)

Equipment

• bowl
• grill

Directions

1. Prepare grill.
2. Combine first 5 ingredients in a small bowl, stirring well.
3. Trim ends from eggplants.
4. Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray.
5. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender.
6. Remove from grill; cut slices crosswise in half.
7. Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.
8. Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices.