Grilled Eggplant & Portabello Sandwich

This is another great recipe from Clean Living Recipes

Grilled Eggplant and Portabello Sandwich
Serves 4

1 small clove garlic, chopped
1/4 cup plain greek yogurt

1 teaspoon lemon juice
1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
2 large or 3 medium portobello mushroom caps, gills removed
olive oil cooking spray
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
8 slices Ezekial bread
2 cups arugula, or spinach, stemmed and chopped if large
1 large tomato, sliced

1.Preheat grill to medium-high.
2.Mash garlic into a paste on a cutting board with the back of a spoon. Combine with yogurt and lemon juice in a small bowl. Set aside.
3.Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
4.Spread 1 1/2 teaspoons of the garlic yogurt on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.