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 farm   
stand—or in your own backyard!

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 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.


Nutrition Information: Low Calorie | high fiber | high calcium | Diabetes
appropriate. Bonus:  Folate (28% daily value), Calcium (25% dv), Selenium  
(23% dv), Iron (15% dv).

Makes 4 sandwiches
Grilled Eggplant Panini
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eggplant panini