Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, and Arugula

foodnetwork.com
serves 4-6
Ingredients

• 1/2 cup mayonnaise
• 4 cloves garlic, smashed to a paste
• Salt and freshly ground black pepper
• 1 medium eggplant, sliced crosswise
• Canola oil
• roasted red bell peppers (can find in jar)
• 1 loaf ciabatta, sliced lengthwise in 1/2
• 1/2 pound fresh mozzarella, thinly sliced
• arugula

Preparation

1. 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. 
2. Heat a grill to high. 
3. 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.  
4. 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, and arugula. Cover with the top of the bread and serve.