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Grilled Eggplant Panini

Putting eggplant on the grill is very common as it cooks quickly and it’s almost foolproof (unless you burn it). Add some basil mayonnaise, red pepper and mozarella cheese and you have a really good summer sandwich

Grilled Eggplant Panini [1]
from Eatingwell.com

Makes 4 sandwiches

ACTIVE TIME: 35 minutes
35 minutes

2 tablespoons reduced-fat mayonnaise (I used a vegan mayonnaise)
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small) (I cut mine about a 1/4 inch thick for thinner sandwiches)
1/2 teaspoon garlic salt (or, use garlic powder)
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion (I omitted the onion)

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.

After tasting this recipe, I realized that this sandwich would be great with any type of marinade on the eggplant. The bread on the grilled added a nice overall smoky flavor.