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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.