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!
2 tablespoons reduced-fat Mayonnaise2 tablespoons chopped fresh Basil2 tablespoons extra-virgin Olive oil, divided8 1/2-inch slices Eggplant (about 1 small)1/2 teaspoon garlic Salt8 slices whole-grain country Bread8 thin slices fresh Mozzarella cheese1/3 cup sliced jarred roasted red Peppers4 thin slices red Onion
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 salt. With the remaining 1 tablespoon oil, brush 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 melted 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 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.
To reduce the sodium in this dish, use powdered or granulated garlic instead of garlic salt.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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