Name: Summer Eggplant Panini Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large Eggplant; kosher salt; Olive oil spray; 12 oz french bread; 4 slices Mozzarella cheese; 2 tbsp skinny pesto; 8 tomato

How To Make Summer Eggplant Panini

Eggplants, tomatoes, and mozzarella cheese and pesto make up this savoury summer lunch crusty snack. Get the full panini recipe here!

Preparation: 30 minutes

Cooking: 15 minutes

Total: 45 minutes

Serves:

Ingredients

1largeeggplant,about 12-14 oz
Kosher salt,to taste
olive oil spray,I used my misto
12ozfrench bread,or baguette, cut into 4 pieces
4slicesmozzarella cheese,3 oz total, part skim, Sargento
2tbspskinny pesto
8tomato,thin sliced

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.