Cheesy Grilled Eggplant Sandwiches with Roasted Red Pepper Flourish

Printer-friendly versionPrinter-friendly version

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:

  1. Set your grill to medium-high heat and allow to preheat.
  2. Put mayonnaise and basil in a small bowl and mix to blend.
  3. Brush 1 tablespoon oil on both sides of eggplant and sprinkle with garlic salt.
  4. Brush remaining 1 tablespoon oil on one side of each slice of bread.
  5. 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.
  6. Add the bread slices to the grill and toast on both sides, about 1 or 2 minutes per side.
  7. To assemble sandwiches:  Spread basil mayonnaise on just four slices of the toasted bread.
  8. Put a cheesy eggplant slice, red peppers, and onions on, then top with remaining bread slices.
  9. Serve warm right off the grill.