Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich

Ingredients

• 0.1 teaspoon pepper black
• 0.5 teaspoon basil dried
• 1.5 pounds eggplant ()
• 1.5 ounce bread french
• 0.3 teaspoon oregano dried
• 3 ounce provolone cheese cut in half
• 1 cup gourmet salad greens 
• 0.3 teaspoon salt 
• 0.5 cup sun-dried tomato pesto 
• 40 ounces tomatoes red ()
• 40 ounces tomatoes yellow ()

Equipment

• bowl
• grill
• broiler
• broiler pan

Directions

1. Prepare grill or broiler.
2. Combine first 4 ingredients in a small bowl.
3. Sprinkle evenly over eggplant and tomato slices.
4. Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is tender and browned.
5. Place tomato on grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side or until tomato is done.
6. Place bread on grill rack or broiler pan coated with cooking spray; cook 1 minute on each side or until bread is lightly toasted.
7. Spread 1 tablespoon Sun-dried Tomato Pesto on each bread slice, and place 1/2 slice of cheese on each of 4 bread slices. Arrange greens, eggplant, and tomato evenly over cheese, and top with 4 bread slices.