Save Recipe Print
Total:
1 hr 10 min
Prep:
15 min
Inactive:
40 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
15 min
Inactive:
40 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving. 

Heat a grill to high. 

Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. 

Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

More from:

Great Grilled Mains

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Fried Mozzarella Bites

Recipe courtesy of Rachael Ray

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.