4 servings (serving size: 1 sandwich)

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

How to Make It

Step 1

Prepare grill.

Step 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.

Step 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.

Step 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.

Step 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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