grilled eggplant and tomato sandwhGrilled Eggplant & Tomato Sandwiches With Romano-Black Pepper Mayo

By seterry5

Ingredients

• 1/2 cup Mayonnaise
• 3 Tbsp. grated Romano cheese
• 1 tsp. lemon juice
• 1/4 tsp. coarsely ground black pepper
• 1 small eggplant*, cut into 4 (1/2-inch-thick) slices
• 4 Tbsp. olive oil, divided
• 4 plum tomatoes
• 8 slices Italian bread or focaccia
• Fresh basil leaves
• **i use plain yogurt instead of mayo

Details

Servings 4
Adapted from hellmanns.us

Preparation

Step 1

1. Combine Mayonnaise, cheese, lemon juice and pepper. Season, if desired, with salt; refrigerate.
2. Brush eggplant slices on both sides with 2 tablespoons oil. Season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until slightly charred and tender.
3. Brush tomatoes with remaining 2 tablespoons oil and season, if desired, with salt and black pepper. Grill, turning once, 4 minutes or until charred and slightly softened. Remove and slice into quarters lengthwise.
4. Evenly spread bread with mayonnaise mixture, then top with basil, eggplant and tomatoes.