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Grilled Eggplant Panini

Putting eggplant on the grill is very common as it cooks quickly and it’s almost foolproof (unless you burn it). Add some basil mayonnaise, red pepper and mozzarella cheese and you have a really good summer sandwich.

Yield: 4 servings

2
tablespoons vegan mayonnaise
2
tablespoons chopped fresh basil
2
tablespoons extra-virgin olive oil, divided
8
slices eggplant - ¼ inch to ½ inch depending on sandwich thickness desired
½
teaspoon garlic powder
8
slices whole-grain country bread
8
thin slices fresh mozzarella cheese
⅓
cup sliced jarred roasted red peppers
4
thin slices red onion (optional)

1. Preheat grill to medium high.
2. Combine mayo and basil in bowl and set aside.
3. Brush eggplant slices with oil on both sides and sprinkle with garlic powder
4. Brush both sides of bread with olive oil.
5. Grill eggplant for 5–6 minutes and flip over.
6. Add cheese slice to top of eggplant and grill until cheese is melted and eggplant is tender – about 3–4 minutes.
7. Place bread on grill and toast for 1–2 minutes.
8. Spread mayo/basil on bread.
9. Top with eggplant, red pepper (and onion, if desired).
10. Add second slice on top and enjoy!