Grilled Eggplant Panini

Ingredients

Reduced-fat mayonnaise 2 Tbsp.

Chopped fresh basil 2 Tbsp.

Extra-virgin olive oil, divided 2 Tbsp.

Eggplant slices (about 1 small) 8 1/2-inch

Garlic salt 1/2 Tsp.

Whole-grain country bread 8 slices

Fresh mozzarella cheese 8 thin slices

Sliced jarred roasted red peppers 1/3 cup

Red onion 4 thin slices

Method

Preheat grill to medium-high.

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.

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.

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.