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Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise
- 1/2 cup Mayonnaise
- 3 tablespoons grated Romano cheese
- 1 teaspoon lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 1 small eggplant, cut into 1/2-inch-thick slices
- 4 tablespoons olive oil, divided
- 4 plum tomatoes
- 8 slices Italian bread or focaccia
- Fresh basil leaves
Directions:View on Back to Her Roots
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