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

Ingredients

• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 (1/4-inch-thick) slices eggplant (about 1 1/2 pounds)
• 4 (1/2-inch-thick) slices yellow tomato (about 10 ounces)
• 4 (1/2-inch-thick) slices red tomato (about 10 ounces)
• Cooking spray
• 8 (1 1/2-ounce) slices French bread
• 1/2 cup Sun-dried Tomato Pesto
• 2 (1 1/2-ounce) slices provolone cheese, each cut in half
• 1 cup gourmet salad greens

Preparation

1. Prepare grill or broiler.
2. Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.
3. 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. Place tomato on grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side or until tomato is done. Place bread on grill rack or broiler pan coated with cooking spray; cook 1 minute on each side or until bread is lightly toasted.
4. 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.