Using grilled eggplant reduces the fat and calories present in this dish, making it a tasty and healthy option to top up your energy levels. It also helps you get a variety of veggies into each serving of this sandwich. We all need these clever ways to introduce more vegetables into each our daily meals. But this one has more! Can you just taste the crunch, the cheeses, the basil? We can go on and on about this one. Enjoy!

Instructions:

Preheat the grill to medium-high.

 * Place eggplant slices on a baking sheet and sprinkle with
salt. Coat lightly with cooking spray on both sides. Combine Parmesan and
mozzarella cheese in a small bowl.     Brush both sides of the bread with
oil.

 * Place spinach in a large microwave-safe bowl. Cover with plastic wrap
and punch several holes in the wrap. Microwave spinach on High until
wilted. Combine tomatoes and 2 tablespoons basil in a small microwave-safe
bowl. Cover and microwave until bubbling, say about 2 minutes.

 * Place all the ingredients on the baking sheet with the eggplant and take
it to the grill. Grill the eggplant slices until brown and soft on both
sides. It takes 2 to 3 minutes per side. Grill the bread until toasted,
about a minute for each side. Return the eggplant and bread to the baking
sheet. Reduce the grill heat to medium.

 * Place an eggplant slice on top of each slice of bread. Put a layer of 1
tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on
each eggplant slice. Repeat with the remaining eggplant slices, tomato,
spinach and cheese. Sprinkle each stack with some of the remaining basil.
Place the baking sheet on the grill, close the lid and grill until the
eggplant stack is hot and the cheese has melted, for about 5 to 7 minutes.

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