Grilled Eggplant Sandwich

1 medium eggplant peeled, cut into 1/2 inch slices

1 medium sweet onion, cut into 1/2 inch slices

1 medium gren bell pepper, cut lenghwise into 6 strips

2 large cloves of garlic, unpeeled

3 tbsp. plus 1 tsp. extra virgin olive oil

1/3 cup mayonnaise

2 tbsp thinly sliced fresh basil

6 Daiser sandwich rolls, split

1 medium tomato, sliced

6 slices smoked or plain provolone cheese

1. Sprinkle eggplant lightly with salt; place in colander and let stand 30 minutes. Rinse well; drain and pat dry. Meanwhile, heat grill to medium-high heat. Assemble eggplant, onion, bell pepper, and garlic cloves on large baking sheet. With 3 tablespoons olive oil, brush 1 side of each with olive oil.

2. Place vegetables, oil side down, on grill. Brush tops lightly with oil. Grill covered 6-8 minutes or until vegetables are grilled and tender but not limp, turning once. Remove vegetables; grill rolls cut side down for 1 minute, if desired.

3. Peel garlic; mash or chop. Add to mayonnaise, along with remaining 2 teaspoons olive oil and basil in small bowl. Spread cut sides of each roll lightly with mayonnaise mixture. Top each sandwich equally with eggplant, onion, tomato slices, bell pepper, and 1 slice cheese.

4. If desired, to melt cheese, wrap each sandwich loosely in heavy duty foil. Return to grill and cover; heat 5-8 minutes, turning once.

Number of Servings: 6

Recipe submitted by SparkPeople user JENJEN26.