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Grilled Eggplant, Bacon & Tomato Sandwiches with Basil Mayonnaise

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  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 3 Tbsp. chopped fresh basil leaves
  • 2 large tomatoes, seeded and finely chopped
  • 1/2 cup balsamic vinaigrette dressing
  • 2 small eggplants, sliced lengthwise into 1/2-inch thick slices
  • 4 slices country-style bread (3/4 inch thick, from an 8-inch round loaf)
  • 4 slices bacon, crisp-cooked and crumbled (optional)

Nutritional information

 

Amount per serving

Calories480
Calories from Fat270
Total Fat30g
Saturated Fat5g
Trans Fat0g
Cholesterol20mg
Sodium810mg
Total Carbs44g
Dietary Fiber11g
Sugars18g
Protein11g
Calcium8%
Iron15%
Vitamin C30%
Vitamin A20%
  • 1 Combine Hellmann's® or Best Foods® Real Mayonnaise with basil in small bowl with wire whisk; set aside.
  • 2 Combine tomatoes with 1/4 cup dressing in medium bowl. Season, if desired, with salt and pepper; set aside.
  • 3 Toss eggplant with remaining 1/4 cup dressing and grill, turning once, until golden brown and just cooked through, about 8 minutes.
  • 4 Brush both sides of bread with 1/4 mayonnaise mixture, then grill, turning once, until lightly golden brown on both sides, about 2 minutes.
  • 5 Evenly spread remaining Mayonnaise mixture on each slice of toasted bread, then evenly top with grilled eggplant and tomato relish. Sprinkle bacon.