Grilled Eggplant, Tomato, Provolone, And Sun-Dried Tomato-Pesto Sandwich

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1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon black pepper

8 (1/4-inch-thick) slices eggplant (about 1 1/2 pounds)

4 (1/2-inch-thick) slices yellow tomato (about 10 ounces)

4 (1/2-inch-thick) slices red tomato (about 10 ounces)

Cooking spray

8 (1 1/2-ounce) slices French bread

1/2 cup Sun-dried Tomato Pesto

2 (1 1/2-ounce) slices provolone cheese, each cut in half

1 cup gourmet salad greens

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