Method:Grilling

1. Formula

1. 2 tablespoons reduced-fat mayonnaise
2. 2 tablespoons chopped fresh basil
3. 2 tablespoons extra virgin olive oil, divided
4. 8 1/2-inch slices eggplant
5. 1/2 teaspoon garlic salt
6. 8 slices whole-grain country bread
7. 8 thin slices fresh mozzarella cheese
8. 1/3 cup sliced jarred roasted red peppers
9. 4 thin slices red onion

2. Nutrition Information

• Calories: 411 kcal
• Carbohydrates: 38 g
• Dietary Fiber: 7 g
• Fat: 20 g
• Protein: 20 g
• Sugars: 11 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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.

4. Remark