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Grilled Eggplant Sandwich

2 tablespoons mayonnaise

2 tablespoons chopped fresh basil, or pesto would work

3 tablespoons of extra-virgin olive oil, divided

8  ½ inch slices of eggplant (about 1 small eggplant)

½ teaspoon garlic salt

8 slices of whole grain country bread

8 slices of mozzarella or provolone cheese

1 bell red, yellow, or green bell pepper halved and de-seeded

4 thin slices of red onion

 

Heat grill to a medium heat. Combine mayonnaise and basil (or pesto) in a small bowl.

Using  1 tablespoon oil lightly brush both sides of the eggplant slices and sprinkle with garlic salt.

Using 1 tablespoon of oil lightly brush the bell pepper halves. With the remaining oil brush one side of each slice of bread.

Grill the eggplant for 6 minutes on one side. Grill the bell pepper at the same time. Turn the eggplant and top with sliced cheese. Continue grilling until eggplant is tender and the cheese is melted about 4 minutes. Grill the oiled side of the bread slices for 1 to 2 minutes.

To assemble the sandwiches. Slice the grilled bell pepper in thin strips. Spread the basil (or pesto) mayonnaise mix on 4 slices of bread, untoasted side. Top  with cheesy eggplant, bell peppers, onions and top with remaining  slices of bread. Cut in half and serve warm.

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