Ingredients Jump to Instructions ↓

  1. 2 tablespoons reduced-fat mayonnaise

  2. 2 tablespoons chopped fresh basil

  3. 2 tablespoons extra-virgin olive oil, divided

  4. 8 1/2-inch slices eggplant (about 1 small)

  5. 1/2 teaspoon garlic salt

  6. 8 slices whole-grain country bread

  7. 8 thin slices fresh mozzarella cheese

  8. 1/3 cup sliced jarred roasted red peppers

  9. 4 thin slices red onion What's Next: Preheat grill to medium-high. Combine mayonnaise and basil in a small bowl. Using

  10. 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining

  11. 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,

  12. 1 to 2 minutes per side. 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. Eat well & Laugh often! Tweet

Instructions Jump to Ingredients ↑

  1. Ahh, grilled eggplant is one of life’s most wonderful treasures. What?! You’ve never had grilled eggplant?! Then you have no idea what you’re missing. Here, try this Grilled Eggplant Panini Recipe


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