What You Need:
- 2 Tbsp mayonnaise
- 2 Tbsp chopped fresh basil
- 2 Tbsp extra-virgin olive oil, divided
- 1 small eggplant, cut into eight ½ inch thick slices
- ½ tsp garlic salt
- 8 slices hearty bread
- 8 thin slices fresh mozzarella cheese
- ⅓ cup jarred sliced roasted red peppers
- 4 thin slices sweet onion
How to Make It:
- Set your grill to medium-high heat and allow to preheat.
- Put mayonnaise and basil in a small bowl and mix to blend.
- Brush 1 tablespoon oil on both sides of eggplant and sprinkle with garlic salt.
- Brush remaining 1 tablespoon oil on one side of each slice of bread.
- Put the eggplant on grill and cook for 5 to 6 minutes, flip, then top with mozzarella cheese; continue grilling until the cheese is melted and the eggplant is cooked, about 3 to 4 minutes more.
- Add the bread slices to the grill and toast on both sides, about 1 or 2 minutes per side.
- To assemble sandwiches: Spread basil mayonnaise on just four slices of the toasted bread.
- Put a cheesy eggplant slice, red peppers, and onions on, then top with remaining bread slices.
- Serve warm right off the grill.