Heat grill to high. Trim each end of eggplant. Slice each eggplant lengthwise into 3-4 slices. Rub olive oil on each eggplant slice and sprinkle with a pinch salt. Place eggplant on grill for 3 minutes on each side until tender. Toast bread slices on grill or in toaster.
Spread 1 tbsp of Marie’s Super Blue Cheese Dressing over each toast slice. Divide eggplant and layer each sandwich with eggplant, 2 tomato slices and ½ cup spinach. Top with toast slices and serve.