Grilled Eggplant Sandwich

This recipe serves:  1 2 4 6 8

1 teaspoon olive oil
1/4 clove garlic, finely chopped
1/2 teaspoon chopped, fresh basil
salt to taste
freshly ground black pepper
1/2 small eggplant
2 tablespoons cream cheese, low-fat whipped, or goat cheese
1 piece of focaccia or other good quality bread, sliced in half, lengthwise
1/4 cup spinach, washed and dried
1 slice of tomato
For the eggplant:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 of the basil together. Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.

3. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.

For the sandwiches:
4. Mix the cheese, the remaining 1/2 of the basil, salt and pepper together. Set aside.

5. Spread the 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.

Serving Size: 1 sandwich

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