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

Yield 4 servings (serving size: 1 sandwich)
Grilling the tomatoes softens their texture a bit but doesn't take away any of their tang.

Ingredients

  • 1 large eggplant (about 1 1/4 pounds), cut crosswise into 8 slices
  • 1/4 teaspoon salt
  • 1/2 cup low-fat mayonnaise
  • 5 tablespoons fat-free milk
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
  • 1 teaspoon fresh lemon juice
  • 2 garlic cloves, minced
  • 2 cups trimmed arugula
  • Cooking spray
  • 2 green tomatoes, each cut into 4 slices
  • 8 (1-ounce) slices sourdough bread
  • 1/4 cup (1 ounce) crumbled goat cheese

Nutrition Information

  • calories 295
  • caloriesfromfat 21 %
  • fat 6.8 g
  • satfat 1.9 g
  • monofat 1.7 g
  • polyfat 2 g
  • protein 8.8 g
  • carbohydrate 50.6 g
  • fiber 5.8 g
  • cholesterol 7 mg
  • iron 2.2 mg
  • sodium 926 mg
  • calcium 145 mg

How to Make It

  1. Prepare grill.

  2. Sprinkle both sides of each eggplant slice with salt. Place eggplant slices on paper towels; let stand 20 minutes. Blot dry with paper towels.

  3. Combine mayonnaise and next 5 ingredients (mayonnaise through garlic) in a medium bowl. Remove 1/4 cup mayonnaise mixture; set aside. Add arugula to mayonnaise mixture in bowl; toss gently.

  4. Coat both sides of the eggplant slices with cooking spray. Place on grill rack, and grill 5 minutes on each side or until lightly browned. Transfer eggplant to a plate. Coat both sides of tomato slices with cooking spray. 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.

  5. 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. Drizzle 1 tablespoon reserved mayonnaise mixture over each serving. Top with remaining bread slices.