Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise


A Bobby Flay Recipe

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • ½ cup Hellmann's® or Best Foods® Real Mayonnaise

  • 3 tablespoons grated Romano cheese

  • 1 teaspoon lemon juice

  • ¼ 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

  • 2 leaves Fresh basil leaves


  1. Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese, lemon juice and pepper. Season, if desired, with salt; refrigerate.

  2. Brush eggplant slices on both sides with 2 tablespoons oil. Season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until slightly charred and tender.

  3. Brush tomatoes with remaining 2 tablespoons oil and season, if desired, with salt and black pepper. Grill, turning once, 4 minutes or until charred and slightly softened. Remove and slice into quarters lengthwise.

  4. Evenly spread bread with mayonnaise mixture, then top with basil, eggplant and tomatoes.


*SUBSTITUTION: Use 1 pound sliced grilled chicken instead of eggplant.

Nutrition Facts (per serving)

494 Calories
40g Fat
28g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 494
% Daily Value *
Total Fat 40g 51%
Saturated Fat 6g 32%
Cholesterol 16mg 5%
Sodium 497mg 22%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 17%
Total Sugars 4g
Protein 7g
Vitamin C 10mg 52%
Calcium 106mg 8%
Iron 2mg 9%
Potassium 395mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.