Grilled Eggplant Panini With Basil Aioli

• 3/4 cup mayonnaise
• 1/3 cup chopped fresh basil
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh chives
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large eggplant, cut into 8 slices
• 2 large sweet red peppers, cut into large pieces
• 2 tablespoons olive oil
• 4 ciabatta rolls, split
• 8 slices provolone cheese

1. For aioli, place the first eight ingredients in a blender; cover and process until smooth.
2. Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle.
3. Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops.
4. In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

mayonnaise, fresh basil, parmesan cheese, fresh chives, lemon juice, garlic, salt, pepper, eggplant, sweet red peppers, olive oil, ciabatta rolls, provolone cheese

Taken from www.tasteofhome.com/recipes/grilled-eggplant-panini-with-basil-aioli/ (may not work)