Eggplant Panini with Pesto
Enjoy a delightful summer meal with this panini featuring layers of roasted eggplant, juicy tomatoes, creamy mozzarella, and vibrant pesto, all nestled between crunchy French bread.
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Ingredients
- 1 large eggplant
- kosher salt to taste
- 2 tbsp skinny pesto
- 8 thin sliced tomato
- 4 slices 3 oz total part skim mozzarella cheese (Sargento )
- 12 oz french bread
- olive oil spray
Instructions
- 1
Cut the eggplant into slices that are approximately 1/4-inch thick.
- 2
Arrange the eggplant slices on a paper towel, sprinkle them with salt, and let them rest for about 30 minutes. This process will help remove some excess moisture from the eggplant.
- 3
Use paper towels to gently blot the eggplant slices dry.
- 4
Preheat your panini grill.
- 5
Lightly mist the eggplant with olive oil, then season with salt and pepper to taste.
- 6
Once the grill reaches a high temperature, grill the eggplant for roughly 7-8 minutes, flipping them halfway through the cooking time.
- 7
Remove the eggplant from the grill and set aside.
- 8
Open the bread and layer 3 slices of the grilled eggplant, 1 slice of mozzarella cheese, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
- 9
Close the sandwich and give the top of the bread a light spray of oil.
- 10
Place the sandwich on the panini press and close it until the cheese is melted and the bread is nicely toasted.
- 11
Slice the sandwich diagonally and serve immediately.