Grilled Eggplant And Tomato Sandwiches With Roquefort Dressing

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1/4 cup plain fat-free yogurt

3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese

2 tablespoons minced fresh parsley

1 tablespoon light mayonnaise

1 garlic clove, minced

2 Japanese eggplants (about 1 pound)

Cooking spray

8 (1-ounce) slices ciabatta or sourdough bread

8 (1/4-inch-thick) slices tomato (about 2 tomatoes)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups trimmed arugula

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