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
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.
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.