Trade in the good old sandwich for something more exciting. Toasted bread with a stuffing of cheesy eggplants, basil mayonnaise and red peppers.
Ingredients Of Grilled Eggplant Panini 2 Tbsp reduced-fat mayonnaise 2 Tbsp chopped fresh basil 2 Tbsp extra-virgin olive oil 8 1/2-inch eggplant slices (about 1 small) 1/2 Tsp garlic salt 8 slices of bread 8 thin slices of fresh mozzarella cheese 1/3 cup sliced jarred roasted bell peppers 4 thin sliced onions
How to Make Grilled Eggplant Panini 1.Preheat grill to medium-high. 2.Combine mayonnaise and basil in a small bowl. 3.Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. 4.With the remaining 1 tablespoon oil, brush one side of each slice of bread. 5.Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until 6.the cheese is melted and the eggplant is tender, about 4 minutes more. 7.Toast the bread on the grill, 1 to 2 minutes per side. To Assemble Sandwiches: 1.Spread basil mayonnaise on four slices of bread. 2.Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. 3.Cut in half and serve warm.