Eggplant - cooking recipe

Ingredients

1/4 cup mayonnaise (use light if you wish)
1 tablespoon romano cheese, grated (Parmesan can be subbed)
1/2 teaspoon lemon juice (I have used lime with good results)
1 small garlic clove, minced
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt (season salt can be used too)
1 small eggplant, cut into 4 (1/2-inch-thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
4 plum tomatoes
1/8 teaspoon salt
1/8 teaspoon pepper
Bread and Toppings
1 small purple onion, sliced
4 slices Italian bread
fresh basil leaf

Preparation

1. Combine mayonnaise, cheese, lemon juice, garlic, pepper, and salt.
2. Brush eggplant slices (after slicing) on both sides with 1 tablespoon oil. Season with salt and pepper.
3. Grill, turning once, 8 minutes or until slightly charred and tender.
4. Brush tomatoes with remaining 1 tablespoons oil and season, if desired, with salt and black pepper. Grill, turning once, 4 minutes or until slightly softened. Remove and slice into quarters lengthwise.
5. Evenly spread bread with mayonnaise mixture, then top with basil, onion, eggplant and tomatoes.