Directions

1. Sprinkle eggplant lightly with salt; place in colander and let stand 30 minutes. Rinse well; drain and pat dry. Meanwhile, preheat grill to medium-high direct heat (350°F to 400°F). Place eggplant, onion, bell pepper and garlic on large baking sheet. Brush one side of vegetables with 3 tablespoons oil.
2. Place vegetables, oil side down, on grill. Brush tops lightly with oil. Grill, covered, 6 to 8 minutes or until vegetables are tender but not limp, turning once. Remove vegetables; grill rolls, cut side down, 1 minute, if desired.
3. Peel garlic; mash or chop. Add garlic, remaining 2 teaspoons oil and basil to mayonnaise in small bowl. Lightly spread mayonnaise mixture on cut sides of each roll. Top with eggplant, onion, tomato, bell pepper and 1 slice of cheese.
4. To melt cheese, if desired, wrap each sandwich loosely in heavy-duty foil. Return to grill and cover; heat 5 to 8 minutes, turning once.