Ingredients

• 1/4 cup mayonnaise (use light if you wish)
• 1 tablespoon romano cheese, grated (Parmesan can be subbed)
• 1/2 teaspoon lemon juice (I have used lime with good results)
• 1 small garlic clove, minced
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon salt (season salt can be used too)
• 1 small eggplant, cut into 4 (1/2-inch-thick)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons olive oil, divided
• 4 plum tomatoes
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 small purple onion, sliced
• 4 slices Italian bread
• fresh basil leaf

Instructions

1. 1. Combine mayonnaise, cheese, lemon juice, garlic, pepper, and salt.

2. 2. Brush eggplant slices (after slicing) on both sides with 1 tablespoon oil. Season with salt and pepper.

3. 3. Grill, turning once, 8 minutes or until slightly charred and tender.

4. 4. Brush tomatoes with remaining 1 tablespoons oil and season, if desired, with salt and black pepper. Grill, turning once, 4 minutes or until slightly softened. Remove and slice into quarters lengthwise.

5. 5. Evenly spread bread with mayonnaise mixture, then top with basil, onion, eggplant and tomatoes.