Instructions: Preheat the grill. Coat a grill rack with cooking spray and place on the grill.

Cut eggplant into 16 thin slices. Drizzle or lightly brush the Caesar salad dressing over one side of each eggplant slice. Arrange the slices, dressing-side up, on the grill rack. Grill just until lightly browned on the bottom, juicy on the top and tender, about 15 minutes.

Arrange the rolls, cut-sides down, on the grill; toast for 3 minutes. Using a spatula or tongs, remove to a platter.

Spread the yogurt on the cut sides of the rolls. Layer the eggplant, tomatoes, onions, basil and feta cheese on half of the roll, starting and ending with the eggplant. Top with the lettuce and remaining roll. Serve immediately.

This recipe yields 4 servings.

Comments: The eggplant may be peeled or left unpeeled, as desired. Some cooks prefer the skin left on; others find it has a bitter taste. Judging when eggplant slices are done is tricky, so test early; if undercooked, they can always be returned to the grill for a few more minutes.

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