Eggplant Panini with Pesto
A perfect summer lunch panini made with eggplant, tomatoes, mozzarella and pesto on crispy French bread.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 336 kcal | Sugar | 3 g |
| Carbs | 50 g | Cholesterol | 10 mg |
| Protein | 11 g | Sodium | 394 mg |
| Fat | 8 g | Fiber | 4 g |
| Sugar | 3 g | ||
| Cholesterol | 10 mg | ||
| Sodium | 394 mg | ||
| Fiber | 4 g |
Prep Time: 15 min Cook Time: 15 min Total Time: 30 min
Ingredients
1 large eggplant, about 12-14 oz
kosher salt to taste
olive oil spray, I used my misto
12 oz french bread, or baguette, cut into 4 pieces
4 slices 3 oz total part skim mozzarella cheese (Sargento )
2 tbsp skinny pesto
8 thin sliced tomato
Instructions
Slice the eggplant into 1/4-inch thick slices.
Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant.
Pat the eggplant dry with paper towels.
Preheat panini grill.
Lightly spritz eggplant with olive oil, season with salt and pepper.
When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through.
Set aside.
Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
Close and lightly spray the top of the bread with oil.
Place on a panini press and close until the cheese melts and the bread is toasted.
Cut in half diagonally and eat immediately.