• 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

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