¼ cup olive oil
2 garlic cloves, chopped
2 tbsp fresh oregano, chopped
Ground black pepper to taste
2 small dark purple eggplants, cut into rounds
1 medium avocado, thinly sliced
½ lb. provolone cheese, sliced
1 loaf Italian or other hearty bread, sliced into 12 pieces
1 cup fresh arugula leaves
1 medium cucumber, peeled and thinly sliced
1 cup alfalfa sprouts
3 tbsp Italian dressing