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!

Makes 4 sandwiches

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: Per serving: 337 calories; 16 g fat (6 g sat, 6 g mono); 22 mg cholesterol; 36 g carbohydrate; 12 g protein; 7 g fiber; 659 mg sodium.
Nutrition bonus: Folate (28% daily value), Calcium (25% dv), Selenium (23% dv), Iron (15% dv).
2 Carbohydrate Servings

Looks exotic, tastes fabulous.

Alice, Me

My husband and I aren't usually big fans of eggplant, but we both loved this sandwich. It was delicious.

Deb, Upland, Ca

I make this sandwich w/ fresh mushrooms instead of bell bepper & onion. I also use fat free cream cheese instead of mayo& mozzarella then top w/ handful of sprouts!!

Anonymous, shreveport, LA

This was great...Served it by the pool! Perfect for summer...also the Watermelon Gazpacho on this site is yum yum!!

Anonymous, Hong Kong

We LOVE this sandwich in our home! We actually puree the roasted red peppers with the mayo and use that to "sauce" the bread. It is SO filling and yummy!

, Nashville, TN

I made this for lunch today and I didn't think it looked as great as it sounded but the taste was amazing for just a sandwich! Instead of using jarred peppers I grilled some fresh bell peppers and it was great.

Super easy, quick and delicious. Save this one in your files!

Anonymous, Traverse City, MI

This is so good and easy!

Erin, Pittsburgh, PA

This was very good. I made it exactly according to the recipe. However, what I didn't like was the sweetness of the basil. But that is purely preference. Next time I will use mayo without basil and add some wilted spinach leaves. Yum!

Robyn, CA