1 small (about 1 pound) eggplant
1/3 cup bottled vinaigrette salad dressing, divided
4 ounces goat cheese
4 to 6 bottled sun dried tomato halves in oil, drained
freshly ground black pepper
2 french bread baguettes,
6 to 8 inches long
basil or spinach leaves, as desired
Cut off and discard ends from eggplant. Cut lengthwise into 1/2-inch slices. Brush both sides of slices with 1/4 cup of the dressing. Grill or broil 5 inches from heat source about 12 minutes or until tender, turning once. While eggplant is cooking, crumble cheese into a small bowl. Chop tomatoes; toss with goat cheese. Add pepper to taste.
Cut bread in half lengthwise. Brush both sides of bread with remaining dressing. Place cut-side down on grill or cut-side up under broiler alongside eggplant until lightly toasted, about 1 minute. Place eggplant on bottom halves of bread; sprinkle with goat cheese mixture. Top with basil or spinach leaves; close sandwiches with tops of bread.