1 medium heirloom tomato, cut into 1/2-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces fresh goat cheese, softened
6 fresh basil leaves
Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper.
Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes.
Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.
Health Tip: Make this hearty sandwich into a lower-calorie lunch or dinner by serving it open-face and using a knife and fork. You’ll save more than 150 calories per serving (and bring sodium below 700mg).