Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

When grilled to perfection, eggplant peel is slightly crusty--a nice
contrast to its tender, moist flesh. Roasted eggplant makes a hearty sandwich
when
combined with a coarse-textured bread, such as an Italian ciabatta or
sourdough.

1/4 cup plain fat-free yogurt
3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese
2 tablespoons minced fresh parsley
1 tablespoon light mayonnaise
1 garlic clove, minced
2 Japanese eggplants (about 1 pound)
Cooking spray
8 (1-ounce) slices ciabatta or sourdough bread
8 (1/4-inch-thick) slices tomato (about 2 tomatoes)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula

Prepare grill. Combine first 5 ingredients in a small bowl, stirring well.
Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly
coat eggplant with cooking spray. Place eggplant on grill rack coated with
cooking spray; grill 3 minutes on each side or until browned and tender.
Remove from grill; cut slices crosswise in half. Place bread slices on grill
rack; grill 3 minutes on each side or until lightly toasted. 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.

Yield: 4 servings (serving size: 1 sandwich)

Calories 261(29% From Fat); Fat 8.4g (Sat 1.8g,Mono 3.2g,Poly 1.3g); Protein
9g; Cholesterol 7mg; Calcium 95mg; Sodium 700mg; Fiber 2g; Iron 2.7mg;
Carbohydrate 42.6g
Cooking Light

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