Any recipe that involves a grill, I’m in. You can’t sit outside in a bathing suit and grill in the wintertime now can you? I didn’t think so.
13620743_535036570015068_4742186847648335932_n credit: eating well
This grilled eggplant recipe is a healthier option for lunch or dinner. To make it even healthier, serve this in a romaine lettuce cup. However, for those who choose to indulge, here is the recipe: INGREDIENTS:
  • 2 tablespoons olive-oil based 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 (or lettuce cups for a low-carb option)
  • 8 thin slices Daiya mozzarella cheese
  • 1/3 cup sliced roasted red peppers
  • 4 thin slices red onion

Preparation:

  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.