• 4servings
  • 35minutes
  • 337calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) reduced-fat mayonnaise

  2. 2 tablespoon(s) chopped fresh basil

  3. 2 tablespoon(s) extra-virgin olive oil , divided

  4. 8 slice(s) eggplant (about 1 small)

  5. 1/2 teaspoon(s) garlic salt

  6. 8 slice(s) whole-grain country bread

  7. 8 piece(s) fresh mozzarella cheese

  8. 1/3 cup(s) sliced jarred roasted red peppers

  9. 4 slice(s) red onion

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high.

  2. 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.

  3. 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.

  4. 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.


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