Ingredients

Eggplant:
4 tsp. olive oil
1 clove garlic, finely chopped
1 1/2 tsp. chopped, fresh basil
salt to taste
freshly ground black pepper
2 small eggplants

Sandwiches:
1/2 C. cream cheese, low-fat whipped, or goat cheese
4 pieces of focaccia or other good quality bread, sliced in half, lengthwise
2/3 C. spinach, washed and dried
4 slices of tomato

Directions

For the eggplant, preheat the grill. Mix the olive oil, garlic, salt, pepper and 1/2 tsp. of the basil together. Slice the eggplants lengthwise into half-inch slices. Brush the slices on both sides with the olive oil mixture. Grill the eggplant slices until they become soft in the center, about 2-3 minutes on each side.

For the sandwiches, mix the cheese, the remaining tsp. of basil, salt and pepper together. Set aside. Spread 4 halves of bread with the cheese mixture, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Place the other half of the bread on top.

Yield: 4 servings