Eggplant

• 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
• Bread and Toppings
• 1 small purple onion, sliced
• 4 slices Italian bread
• fresh basil leaf

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.

mayonnaise, romano cheese, lemon juice, garlic, fresh coarse ground black pepper, salt, eggplant, salt, pepper, olive oil, tomatoes, salt, pepper, bread, purple onion, italian bread, fresh basil leaf

Taken from www.food.com/recipe/eggplant-461789 (may not work)