1.   Arrange pieces, with one cut side up, on a platter.

2.   Brush dressing on cut sides of bread.

3.   Brush the cut sides of the buns with the butter and place cut side down on the grill to toast.

4.   Brush the mixture over the cut sides of the eggplants.

5.   Brush some of the dressing over the cut sides of the bread.

6.   Coat the cut sides with nonstick spray.

7.   Cut it in half, scoop out the seeds and lay the halves cut side down on a foil-lined baking sheet.

8.   Cut remaining three cloves of garlic in half, and rub cut side of each piece on one side of each bread slice.

9.   Cut garlic clove and rub oiled side of bread with the cut side of garlic.

10.   Cut bread in half lengthwise and turn cut sides up.