Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
Per Serving: 389 calories; protein 10.7g; carbohydrates 51g; fat 16.8g; cholesterol 14.4mg; sodium 487.1mg.