Grilled Eggplant Panini

Grilled Eggplant Panini


  • 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.