Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise


  • Fresh basil leaves
  • 8 slices Italian bread or focaccia
  • 4 plum tomatoes
  • 4 tablespoons olive oil, divided
  • 1 small eggplant*, cut into ½-inch-thick slices
  • ¼ teaspoon coarsely ground black pepper
  • 1 teaspoon lemon juice
  • + 2 more ingredients
    • 3 tablespoons grated Romano cheese
    • ½ cup Hellmann's® or Best Foods® Real Mayonnaise

1. Combine Hellmann's® or Best Foods® Real 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 charr...

View full recipe at SpringPad


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