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Grilled Eggplant Panini

sandwich with basil mayo, red onions, roasted red peppers, & fresh mozzarella cheese on crusty Italian bread.


2 Tbs.mayonnaise
2 Tbs. chopped fresh basil
2 Tbs. extra virgin olive oil (divided)
8 - ½ inch slices eggplant (about 1 small)
½ teaspoon. garlic powder
8 slices Italian bread
8 thin slices fresh mozzarella cheese
⅓ Cup sliced jarred roasted red peppers
4 thin slices red onion

Nutritional information

No nutrition information available


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 powder. With the remaining oil, bursh 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 metled 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 mayo on four slices of bread. Top with the cheesy eggplant, red peppers, onion, and the remiaing slices of bread. Cut in half and serve warm.