Grilled Eggplant and Mozzarella Sandwiches

• Nonstick vegetable oil spray
• 8 1/2-inch-thick eggplant slices
• 4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
• 2 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 garlic clove
• 4 large bunches arugula
• 2 large tomatoes, coarsely chopped
• 3 tablespoons chopped fresh basil
• 2 tablespoons pine nuts, toasted

1. Spray grill with oil spray and prepare barbecue (medium heat).
2. Spray eggplant on both sides with oil spray; sprinkle with salt and pepper.
3. Grill until tender, turning occasionally, about 10 minutes.
4. Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices.
5. Grill until cheese melts, about 2 minutes.
6. Whisk oil, vinegar and garlic in large bowl.
7. Season with salt and pepper.
8. Add arugula, tomatoes and basil; toss.
9. Divide among 4 plates.
10. Sprinkle with pine nuts.
11. Top each with 1 eggplant sandwich.

vegetable oil spray, mozzarella cheese, olive oil, balsamic vinegar, garlic, bunches arugula, tomatoes, fresh basil, pine nuts

Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-and-mozzarella-sandwiches-103622 (may not work)