Grilled Eggplant Panini Recipe

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.