Grilled Eggplant-And-Green-Tomato Sandwich With Dijon-Rosemary Spread

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1 large eggplant (about 1 1/4 pounds), cut crosswise into 8 slices

1/4 teaspoon salt

1/2 cup low-fat mayonnaise

5 tablespoons fat-free milk

2 tablespoons Dijon mustard

2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary

1 teaspoon fresh lemon juice

2 garlic cloves, minced

2 cups trimmed arugula

Cooking spray

2 green tomatoes, each cut into 4 slices

8 (1-ounce) slices sourdough bread

1/4 cup (1 ounce) crumbled goat cheese

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