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

Grilling the tomatoes softens their texture a bit but doesn't take away any of their tang.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 21%
  • Fat: 6.8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 2g
  • Protein: 8.8g
  • Carbohydrate: 50.6g
  • Fiber: 5.8g
  • Cholesterol: 7mg
  • Iron: 2.2mg
  • Sodium: 926mg
  • Calcium: 145mg


  • 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


  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.
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