Grilled Eggplant-And-Green-Tomato Sandwich With Dijon-Rosemary Spread

• 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.

eggplant, salt, lowfat mayonnaise, milk, mustard, rosemary, lemon juice, garlic, arugula, cooking spray, green tomatoes, bread, goat cheese

Taken from www.myrecipes.com/recipe/grilled-eggplant-and-green-tomato-sandwich-with-dijon-rosemary-spread (may not work)