Grilled Eggplant Panini with Basil Aioli

I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly.

Ingreadient:

• 3/4 cup mayonnaise
• 1/3 cup chopped fresh basil
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh chives
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large eggplant, cut into 8 slices
• 2 large sweet red peppers, cut into large pieces
• 2 tablespoons olive oil
• 4 ciabatta rolls, split
• 8 slices provolone cheese

Directions :

1. For aioli, place the first 8 ingredients in a blender; cover and process until mixture is smooth.
2. Brush the vegetables with oil. Place in broiling pan in oven and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle.
3. Spread cut sides of each roll with 1 tablespoons aioli. Layer bottoms with 1 slice cheese, 2 slices eggplant, peppers and remaining cheese. Replace tops.
4. In a panini maker, grill sandwiches until the cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.