Brush the eggplant with half of the olive oil and sprinkle with garlic salt, making sure each piece is coated. Repeat the same for the red pepper and the onion slices.

Barbecue the eggplant slices,the whole red peppers and the onion slices.

After 6 minutes, if the red pepper and the onion slices are roasted remove then or else keep a little longer. As for the eggplant slices flip them over and add a slice of mozzarella on top of each eggplant slice. Cook for 4 more minutes, or until eggplant is soft and cheese has melted.

Once you removed red pepper from the barbecue, peel it and cut it into 4 slices.

Brush one side of all 8 slices of bread using the rest of the olive oil. Grill about 1 to 2 minutes or until well toasted.

Mix mayonnaise and basil in a bowl.

Start by spreading the mayonnaise mixture on 4 of the 8 slices of bread. Then layer the cooked eggplant,roasted red peppers, and onion slices on top of each other. Cover with a toasted slice of bread. Repeat with the 3 remaining paninis.

Serve warm.