Reduced-fat mayonnaise--2 Tbsp
Chopped fresh basi--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
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.
(The following recipe has been shared by The Gateway Hotels & Resorts)