Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Source: EatingWell Magazine, August/September 2005


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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.

  • 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.

  • 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 Facts

1 sandwich
354 calories; protein 15g; carbohydrates 34.5g; dietary fiber 6.7g; sugars 7.5g; fat 17.1g; saturated fat 5.4g; cholesterol 24.3mg; vitamin a iu 585.2IU; vitamin c 4.2mg; folate 65.9mcg; calcium 216.8mg; iron 1.8mg; magnesium 62mg; potassium 387.2mg; sodium 671.6mg; thiamin 0.2mg; added sugar 3g.

2 starch, 1 vegetable, 1 high fat meat, 1 fat