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1
After slicing the eggplant, lay them on paper towels and sprinkle them with salt.
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2
This will help draw out the bitter juices from the eggplant.
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3
Allow them to sit for about 30 minutes.
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4
Consider using long toothpicks that have been soaked in water for 15-20 minutes, or thin metal skewers, to hold the onion rounds together for grilling.
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5
Brush the onions with a bit of the olive oil.
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6
For the spread, combine the mayonnaise and the garlic chili paste, mix well and refrigerate until ready to use.
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7
Heat your grill to medium heat.
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8
When the eggplant rounds are ready, brush them with a bit of the olive oil, sprinkle with ground black pepper and grill them for about 15 minutes, or until soft, turning them often so they dont burn.
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9
About halfway through grilling the eggplant, add the onions to the grill.
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10
Flip them so they do not burn, but so they still achieve grill marks.
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11
When the eggplant is cooked, add the slices of cheese to each, just so it melts, and place the slices of Italian bread on the grill.
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12
Flip the bread so it doesnt burn, but keep them on the grill just for a few minutes.
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13
Remove the eggplant, onions and bread and place on a baking sheet.
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14
Cover with foil.
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15
Spread about 1 tablespoon of the mayonnaise mixture over each slice of bread and top with an eggplant slice.
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16
Next add the tomato slice, then the onion rounds.
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17
Sprinkle with the basil and serve with a knife and fork.
