- 2 Tbsp reduced-fat mayonnaise
2 Tbsp chopped fresh basil
2 Tbsp extra-virgin olive oil
8 1/2-inch eggplant slices (about 1 small)
1/2 Tsp garlic salt.
8 slices of bread
8 thin slices of fresh mozzarella cheese
1/3 cup sliced jarred roasted bell peppers
4 thin sliced onions
Preheat grill to medium-high.
Combine mayonnaise and basil in a small bowl.
Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt.
With the remaining 1 tablespoon oil, brush one side of each slice of bread.
Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until
the cheese is melted and the eggplant is tender, about 4 minutes more.
Toast the bread on the grill, 1 to 2 minutes per side.
To assemble sandwiches:
Spread basil mayonnaise on four slices of bread.
Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread.
Cut in half and serve warm.