Can be prepared in 45 minutes or less.

Preheat broiler.

On rack of a broiler pan arrange eggplant slices in one layer, seasoning both sides with salt and pepper. Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side.

In a food processor puree chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste until smooth. In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste.

Spread chick-pea puree evenly on 2 bread slices and top each slice with half of eggplant slices, half of arugula mixture, and remaining 2 bread slices.

Makes 2 sandwiches

Each serving about 338 calories and 5 grams fat (13% of calories from fat)