Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand--or in your own backyard!
chopped fresh basil
extra-virgin olive oil, divided
eggplant, (about 1 small)
whole-grain country bread
fresh mozzarella cheese
sliced jarred roasted red peppers
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.
Calories 337, Total Fat 16 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Cholesterol 22 mg, Sodium 659 mg, Carbohydrate 36 g, Fiber 7 g, Protein 12 g, Potassium 353 mg. Daily Values: Calcium 25%, Iron 15%. Exchanges: Starch 2,Vegetable 1,High-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet