Grilled Eggplant Portobello Sandwich

Ingredients

• 1/4 cup low-fat mayonnaise
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 large tomato, sliced
• 8 slices whole-wheat sandwich bread, lightly grilled or toasted
• 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
• 2 cups arugula, or spinach, stemmed and chopped if large
• Canola or olive oil cooking spray
• 1/2 teaspoon freshly ground pepper
• 2 large or 3 medium portobello mushroom caps, gills removed (see Tip)
• 1 small clove garlic, chopped

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